¼ cup (60 mL), plus 3 tbsp (45 mL), olive oil
5 cloves garlic, sliced
Pinch chili flakes
6 anchovy filets, finely chopped
½ cup (125 mL) dry white wine
28 oz (796 mL) can Italian tomatoes, roughly crushed
Salt & black pepper
10 oz (548 mL) can white kidney beans, drained and rinsed
Salt & pepper
4 Rock Harbour Cod Filets, thawed
½ cup (125 mL) pitted Kalamata olives
1 cup (250 mL) finely chopped day-old bread
¼ cup (125 mL) chopped parsley
1. Heat ¼ cup (60 mL) olive oil in a large deep-sided skillet over medium heat. Add garlic and fry until light golden. Stir in chili flakes and anchovies. Cook until anchovies have melted into the oil, about 1 minute longer.
2. Add wine, then tomatoes and juices. Season with salt and pepper, bring to a boil and cook for 10 minutes to thicken slightly. Stir in beans. Nestle fish into sauce, lower heat to maintain a gentle simmer and cook6-8 minutes or until fish flakes easily with a fork. Remove from heat and sprinkle olives over.
3. Meanwhile, fry breadcrumbs in remaining 3 tbsp (45 mL) olive oil until crisp. Season with a pinch of salt.
4. Divide fish and sauce between 4 shallow bowls, top with crumbs and parsley.
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.