Calabrian-Style Cod with Black Monacali Olives and Sun-Dried Tomatoes
A classic of poor Calabrian cuisine
Calabrian cod is one of the most beloved dishes of the Southern Italian culinary tradition. The savory flavor of the cod pairs perfectly with the Monacali Black Olives, Calabrian Sun-Dried Tomatoes, and chili pepper, creating a second course rich in Mediterranean character and aromas.
Ingredients
- 600 g of soaked cod
- 100 g of Monacali Black Olives
- 80 g of Calabrian Sun-Dried Tomatoes in Oil
- 400 g of peeled tomatoes
- 2 cloves of garlic
- 1 onion
- Calabrian EVO oil to taste
- Calabrian chili pepper to taste
- Fresh parsley
- Salt q.s.
Preparation
- Cut the cod into even pieces and pat dry with paper towels.
- In a large pan, heat the extra virgin olive oil and brown the cod on both sides for 3 minutes. Set aside.
- In the same pan, sauté the onion and garlic for 3 minutes.
- Add the crushed peeled tomatoes, the sun-dried tomato strips, and the chili pepper. Cook for 10 minutes.
- Add the Monacali Black Olives and the cod. Cover and simmer for 15 minutes.
- See the salt (sparingly: the cod is already flavorful).
- Serve with fresh parsley and a drizzle of extra virgin olive oil.
Tips
If using dried cod, soak it in cold water for 24-48 hours, changing the water every 8 hours. The Monacali Black Olives should be added towards the end of cooking to preserve their texture and flavor. Excellent with homemade Calabrian bread for mopping up the sauce.
