Italian Cod Puttanesca Recipe
This Italian Cod Puttanesca Recipe features flaky cod simmered in a bold tomato sauce with olives, capers, garlic, and herbs. It's a classic Italian-inspired seafood dinner that's easy enough for weeknights yet elegant enough for entertaining.
Ingredients
- 4 6 oz. cod fillets (skinless)
- 3 Tbsp. olive oil, divided
- 1 clove cloves, thinly sliced
- 3 Tbsp. onion finely chopped
- 1 14 oz. can whole peeled tomatoes, crushed by hand
- 1/2 cup pitted Kalamata olives, halved
- 2 Tbsp. capers, rinsed
- 4 fillets anchovy fillets, chopped (optional but traditional)
- 1 tsp. red pepper flakes (adjust to taste)
- 1/2 cup dry white wine
- 1 Tbsp. Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the codPat cod fillets dry and season lightly with salt and pepper.Heat 2 tbsp olive oil in a large skillet over medium-high heat.Sear cod on each side for about 2–3 minutes, until golden. Remove to a plate (it will finish cooking in the sauce).
- Make the sauceIn the same skillet, add remaining 1 tbsp olive oil.Sauté garlic and onion until fragrant and softened, about 3 minutes.Add anchovies (if using) and cook until they melt into the oil.Stir in red pepper flakes, capers, and olives. Cook 1–2 minutes.Deglaze with white wine (optional), scraping up any browned bits.Add crushed tomatoes, stir, and simmer uncovered for about 10 minutes until slightly thickened.
- Finish with the codNestle the cod fillets into the sauce.Spoon some sauce over the top, reduce heat to low, and cover.Cook 5–7 minutes, until cod is opaque and flakes easily with a fork.
- ServeGarnish with fresh parsley.Serve with crusty bread, pasta, or over a bed of orzo to soak up the sauce.