Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, lightly smashed
- 3 anchovies, or to taste
- 1 28-ounce can whole plum tomatoes, drained and chopped
- Salt and ground black pepper to taste
- 2 tablespoons capers
- ½ cup pitted black or green olives
- Crushed red pepper flakes to taste
- 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
- Chopped parsley leaves for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
456 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 74 grams protein; 174 milligrams cholesterol; 8423 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
- Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.
Dining and Cooking