I fell in love with puttanesca sauce while I was in culinary school. the intense sauce originates from Naples and is as simple as making a marinara sauce. the sauce is traditionally made from crushed tomatoes, olives, capers, anchovies, onions and herbs. my version is anchovy-free but with a touch of balsamic vinegar to add dimension and that umami flavor. this wild-caught cod puttanesca is a one-skillet dish that comes together in 30-40 minutes. serve with a side of bone broth-steamed rice and dinner is served.
the inspiration:
when I ran our organic meal delivery service, I came up with the idea of pairing buttery, flaky white cod (a blank canvas), alongside this vibrant and rustic sauce. the combination really worked well and it turned into one of our top selling fish dishes and one of my personal favorites, as well.
wild cod puttanesca ingredients:
- wild-caught cod: why is wild-caught so important? wild-caught is higher in nutrients, lower in mercury content, has leaner meat and they simply taste better due to a natural diet instead of gmo feed.
- aromatics: shallots, garlic and fresh basil perfume the dish.
- crushed tomatoes: the base of the puttanesca sauce.
- two types of olives: I love the texture, flavor and visual contrast of having both kalamata and castelvetrano olives in the sauce.
- balsamic vinegar: adds depth and a slight sweetness to the sauce.
- spices: dried oregano and granulated garlic flavor the dish along with mineral salt and fresh-cracked black pepper.
how to make:
this dish has two main processes and is truly simple to make! you will begin by seasoning and searing your fish in a screaming hot pan. A hot pan means your fish isn’t likely to stick. set the seared fish aside for a bit and then the puttanesca sauce will build from the same pan. sauté the shallots, garlics and herbs which will also deglaze the pan. next, the olives, capers, spices, balsamic and tomatoes will go in. return the fish gently back to the simmering pan of sauce to finish cooking for about 10 minutes and your dish is complete.
how to serve:
This wild cod puttanesca can be served a number of ways. below are some ideas to switch it up during the week:
- weeknight meal: serve cod alongside white rice that has cooked in bone broth.
- couples dinner party: serve cod alongside my fave grain-free penne pasta and a simply-prepared Swiss chard.
- sunday supper: serve cod alongside my whipped parsnips with mascarpone and some crusty gf garlic bread.
Wild-Caught Cod Puttanesca
Ingredients
- 4 wild cod filets 5-7 oz each
- ½ teaspoon mineral salt
- 10 turns of freshly-cracked black pepper
- ¼ teaspoon granulated garlic
- ½ teaspoon smoked sweet paprika
- 1 Tablespoon olive oil
- high quality finishing olive oil for serving
- ½ cup fresh basil for serving
Puttanesca Sauce:
- 2 Tablespoons olive oil
- 1.5 cups peeled shallots diced small (about 3 shallots)
- 2 cloves garlic sliced thinly
- ¼ teaspoon dried oregano
- ¼ teaspoon mineral salt
- Sprinkling of crushed chili flakes optional
- 20 turns of freshly-cracked black pepper
- ¼ cup kalamata olives coarsely chopped
- ¼ cup castelvetrano olives coarsely chopped
- ¼ cup capers
- 1 Tablespoon balsamic vinegar
- 3 cups canned crushed tomatoes
Instructions
- Begin by drying your fish filets well with paper towels. Transfer to a plate and drizzle both sides with olive oil and season with salt, pepper, granulated garlic and smoked paprika on all sides.
- In a large lipped saute pan, heat pan over medium-high heat for 3-4 minutes. When pan is hot but not smoking, add olive oil and then fish filets. Leave undisturbed on the first side for 3 minutes. Carefully flip with a spatula to the second side and cook another 2-3 minutes. Set fish aside to a plate, (we will finish cooking it later).
- Next, make the puttanesca sauce in the same pan. Add olive oil, shallots and garlic over medium heat and saute until fragrant, careful not to burn, 1-2 minutes. Stir in dried oregano, salt, pepper, chile flakes, olives and capers.
- Add balsamic vinegar to deglaze pan, scraping off any brown bits remaining from the fish. Stir in crushed tomatoes and bring to a simmer over medium-low heat. Return fish filets to the pan, spooning sauce atop filets. Let simmer for 10-15 minutes until fish is just cooked through and sauce has thickened.
- Finish pan with a generous drizzle of high-quality finishing olive oil and fresh basil leaves. Serve with bone broth-steamed rice.
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