POACHED TOMATO COD WITH OLIVES AND CAPERS

Ingredients

Serves 2 to 4

Extra virgin olive oil
3 garlic cloves, minced 3 anchovies fillets
1 tsp of peperoncino (chili flakes)
3 tsp of capers
2 handfuls (180g) of cherry tomatoes, halved
Salt and pepper to taste
1 and 1/2 cup (360ml) of vegetable stock
20 pitted green olives
2-4 cod filets
Fresh basil leaves

Instructions

1) Heat olive oil in a deep pan over medium heat. Stir in anchovies, garlic and peperoncino until the anchovies dissolve in the oil. Add the capers and the tomatoes, season with salt and pepper, and stir for about 5 mins until the tomatoes soften.

2) Pour the stock into the pan and add the olives. Bring to a simmer, and simmer for 10 mins. Add in the fish, baste with the juice, and cover the pan and simmer for 8 mins.

3) Uncover the pan, remove the cod filets and place them into soup plates (or 1 big dish). Smash the olives with a spatula in the pan, and pour the liquid over the filets, with all the olives, capers and tomatoes (if the sauce is too liquid, you can let it simmer uncovered a bit longer for it to reduce). Top it off with some fresh basil.