I’m not psychic, but I have a sense that people (who like fish) would cook more fish at home if they weren’t so intimidated by it. I get it, and I’m here to help! This Puttanesca Poached Cod is easy and delicious, and I’m positive that you’ve got this.
Puttanesca Poached Cod (This is easy, you can do this)
The lovely thing about poaching fish is twofold: You develop lots of flavor in the broth, and cooking the fish in the broth means you’re less likely to overcook it.
Oh and bonus: It’s a one skillet recipe! I love serving this as a rustic stew, just on its own, but it would also be quite nice over noodles of any kind. For more veg representation: serve a simple green salad alongside, or toss in a few handfuls of baby spinach before you add the fish to the skillet.
Cod is a great choice for this recipe, and its one of the more easy-to-find wild fishes. If you don’t see cod as an option, don’t fret! You can sub just about any white, meaty fish. Some examples: hake, haddock, striped bass, mahi mahi, and grouper.
More fish recipes on zenbelly is one of my 2020 goals, but in the meantime, here are some to get you cooking fish like a pro:
Looking for weekly meal plans and shopping lists? You’ll find those here.
PrintPuttanesca Poached Cod
Puttanesca Poached Cod is simple, flavorful, and is done in under 30 minutes in one skillet.
- Prep Time: 15 minutes
- Cook Time: 16-20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: fish
- Method: poach
Ingredients
- 4 to 6 6-ounce cod filets
- sea salt
- 1 lemon, zested – half juiced, half cut into wedges for serving
- 2 tablespoons extra virgin olive oil
- 2 anchovy filets
- 1 small onion, diced
- 4 cloves garlic, sliced
- 3/4 cup olives, pitted and torn or cut in half
- 2 tablespoons capers
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 14-ounce can diced tomatoes
- 1 cup chicken broth
- 1 handful chopped parsley
Instructions
- Season the cod filets with sea salt and squeeze half a lemon over them. Set aside at room temperature while you prepare the rest of the ingredients.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and anchovy and cook until the onion and garlic are golden browned and softened, about 6-8 minutes. The anchovies will break up and melt into the onions and garlic.
- Add half the lemon zest, the olives, capers, red pepper flakes, diced tomatoes, and chicken broth. Adjust the heat to it’s at a strong simmer and cook for 5 minutes, uncovered. It will thicken up a bit.
- Taste the broth and season with salt and additional red pepper flakes, if necessary. Lower the heat so it’s a slow simmer, and nestle in the fish, spooning over some of the sauce so it’s mostly covered. Cover with a lid and cook for 5-8 minutes, or until the fish easily flakes with a fork. If you’re using fish that is thinner than cod, you won’t need to cook it as long, so adjust accordingly.
- Squeeze the remaining lemon over the fish and sprinkle on the parsley and remaining lemon zest. Serve with lemon wedges and red pepper flakes, if desired.
Notes
Some alternatives to cod are hake, haddock, striped bass, mahi mahi, and grouper. Any white meaty fish will work nicely.
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Patrizia says
I’m making this beauty and it smells amazing! Question… when do we use the lemon zest?