Cod Acqua Pazza
Author: 
Serves: 4
 
Ingredients
  • 1 ¼ - 1 ½ pounds wild cod fillets (sometimes referred to as “true cod”) or halibut fillets (boneless, skinless)
  • Sea salt and pepper to taste
  • 3 Tablespoons unrefined cold-pressed extra virgin olive oil
  • 1 onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 2 large Swiss chard leaves, stems diced and leaves chopped
  • 1 fennel bulb, thinly sliced
  • 8 ounces potatoes, diced (like the size of a cranberry)
  • 6 large cherry tomatoes, diced (about 1 pint or 1 large tomato)
  • 3 Tablespoons chopped fresh basil and/or parsley leaves
  • ½ cup marinara or tomato sauce
  • ½ cup of dry white wine (use more if you like it more brothy) or fish stock
Instructions
  1. Preheat oven to 400 degrees. Pat the fish dry and sprinkle one side with a pinch of salt and pepper.
  2. Heat a large skillet over medium heat. Add 3 Tablespoons of oil and sauté onion, garlic, and chard stems until fragrant, 1-2 minutes. Add in fennel, potatoes, and tomatoes, season with salt and pepper and sauté until tender, about 5-8 minutes. Stir in chard leaves, herbs, tomato sauce and wine and bring to a boil.
  3. Arrange fish on top of the vegetables and bake until the fish flakes evenly when poked with the tip of a paring knife, about 10 minutes for a 1-inch thick piece of fish.
Notes
If you prefer to have a crispy piece of fish: In a large cast-iron or oven-proof skillet, heat 2 Tablespoons of oil over medium-high heat. Add cod fillets skin-side down if there's skin, season with salt and pepper and cook for 3 minutes. Flip cod skin-side up and place skillet in the oven and cook for and additional 4 minutes. Cook vegetables entirely on the stove.
See notes in the post about using white beans for a vegan option.
Recipe by Pamela Salzman at https://pamelasalzman.com/cod-acqua-pazza-recipe-vegan-option-too/