Livorno Style Cod (Cod in Red Sauce)
Traveling in Italy I had many dishes that were similar to this, using Baccala Fish, which is a type of cod fish. The gentleness of the fish pairs well with the delicious sauce here. Serve it with some gluten free bread to soak up the extra sauce. Charred Green Beans (Gluten Free) pair wonderfully with it too.
Ingredients
- 4 - 5, 5 - 6 ounce pieces of cod or other mild white fish, rinsed and dried thoroughly
- 4 tablespoons olive oil
- 4 - 5 large cloves garlic, minced or sliced
- ½ - ¾ teaspoon red pepper, gf brand
- ¾ cup Sauvignon Blanc or other dry white wine
- ½ - ¾ cup water
- 1 ½ - 2 teaspoons dried basil, gf brand
- ½ teaspoon dried oregano, gf brand
- 10 - 12 saffron threads
- 1 teaspoon anchovy paste or 1 or 2 whole anchovies
- ¾ of can (28 ounce size) diced stewed tomatoes
- ¼ -½ teaspoon salt, more to taste
- 2 bay leaves
- A splash of balsamic vinegar
Instructions
- In 2 tablespoons of olive oil, over low heat in a skillet or cast iron, slowly heat the garlic and the red pepper, to flavor the oil, while not browning the garlic.
- Add the anchovies to the oil and break down with a bit to melt, or add the anchovy paste and stir in.
- Add the tomatoes, wine, saffron, water, dried basil, bay leaves, dried oregano, and a splash of balsamic vinegar. Add salt and a sprinkle of black pepper.
- Simmer the sauce over low heat, stirring often, for 20 minutes. Crush the softened tomatoes down with a fork or spoon. Adjust the spices to your liking.
- When ready to add the fish, salt and pepper the pieces very lightly. Set the fish in the sauce, and spoon some sauce over each piece. Simmer over low heat for 5 -7 minutes until the fish begins to flake. You can cover the skillet for a few minutes to help the fish cook evenly.
- Carefully place fish pieces onto a serving dish or plate in individual shallow bowls or plates, and spoon some sauce over the top. Garnish with fresh basil and serve with gluten free French bread for soaking up the sauce.