COD FISH ALLA PUTTANESCA

Here is recipe number five of the Christmas Eve menu; just two more recipes and you will be able to create a feast that any Italian would be proud to put on their table.

COD FISH ALLA PUTTANESCA

·         One recipe for Puttanesca sauce (to follow) 

·         1 lb. cod fish filets

·         Olive oil

·         Flour for fish filets (1lb.)

DIRECTIONS

Lightly flour fish filets.

Heat olive oil in large skillet.

Add fish filets; cook until lightly brown, turning once.  Drain any excess oil.

Cover with Puttanesca sauce and serve immediately while hot.

PUTTANESCA SAUCE

Ingredients:

·         2/3 cup pitted black olives, sliced

·         4 boned anchovy fillets

·         2 cloves of garlic

·         3 tablespoons olive oil or butter

·         1 tablespoon rinsed salted capers or rinsed and drained capers in vinegar, minced

·         Three or four ripe plum tomatoes, finely sliced

·         Salt and pepper to taste

·         A pound of spaghetti

DIRECTIONS

Chop the garlic and sauté it in the oil with the anchovies, stirring the mixture about to break up the anchovies.

When the garlic’s lightly browned (make sure not to burn the garlic or the sauce will be bitter), add the olives, capers, and tomatoes. Check seasoning.

Simmer the sauce for fifteen minutes, stirring occasionally.  Meanwhile prep and cook your fish.