barBITES |
Joseph Hubbard, Kay Griffin
COD PUTTANESCA Ingredients One (1) loaf ciabatta or French breach 4codfilets,about6oz.each Extra virgin olive oil 2 Tbsp chopped fresh oregano 2 Tbsp chopped fresh basil 3 (or more) cloves garlic, smashed 4to6(ormore)anchovyfilets 28-ounce can San Marzano tomatoes, diced or crushed 1 tablespoon tomato paste ½ cup pitted kalamata olives 2 Tbsp capers Pinchredpepperflakes(optional)
Directions Preheat oven to 400 degrees. Slice ciabatta into four (4) 1-inch thick slices (or, slice French bread lengthwise and cut into 4-inches wide pieces). Drizzle lightly with olive oil and sprinkle with oregano and basil. Bake for 15 minutes or until golden brown. While bread is baking, heat two (2) tablespoons extra virgin olive oil in ovenproof skillet (12-inches or bigger) over medium heat. Add garlic, anchovies, and red pepper and cook about two minutes, until anchovies break down. Don’t let garlic or red pepper burn. Then, add one (1) tablespoon tomato paste and stir until dissolved, one to two minutes. Add can of tomatoes (undrained) along with olives, capers, and ½ cup water. Cook until simmering, 3 to 4 minutes.
Remove bread from oven. Season cod with kosher salt and fresh cracked pepper and arrange on top of sauce in skillet.Transferskillettoovenandbakeuntilfishiscooked,8to10minute Afterfishiscooked,placeslicesofbreadintofourTop (4)shallow withfish pasta andsauce. bowls.Enjoy!
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NASHVILLE BAR JOURNAL | APRIL/MAY 2022
