You say tomato…

My brain is fried.

Work is craaaaayzay.

I have to start looking for an apartment soon.

My synapses are slowly fraying.  I can hear the “plink!  plink!” of connections severing in my head.  Just directing my fingers to write words in this text box is exhausting.

So here’s something I made last weekend.  It was yummy.  You should try it.

The end.

Cod with White Wine Tomato Sauce (serves 6)

3 lb. cod (or similar white fish), portioned into six servings

Olive oil for searing

1 tbsp butter or olive oil

3-4 garlic cloves, peeled and minced

1/2 cup white wine

4 medium fresh tomatoes, or 1 15-oz. can crushed tomatoes

2-3 large sprigs of thyme

4-5 large basil leaves

1/4 tsp Old Bay seasoning

Salt and pepper to taste

If using fresh tomatoes, cut them in half and grate the cut sides on the large holes of a box grater, until you have a scant 2 cups of crushed tomatoes.

Heat a drizzle of olive oil in a skillet until just before it smokes–you want it sizzzzzzzzling hot.  Season both sides of the fish with salt and pepper.  Sear the fish pieces in the skillet in batches until they’re golden and crisp, about 3 minutes on the first side and 1-2 minutes on the second side.  (You may have to add a little more oil between batches.)  Set the seared fish aside.

Turn the heat down to medium-low and let the pan cool off a bit.  Warm the butter or olive oil in the skillet, and saute the garlic for a couple minutes, until golden.  Add the white wine to the pan–stand back, unless you want a burst of white wine fumes up your nose–and let it bubble until it’s reduced by about half, gently scraping up all the tasty brown bits from the bottom of the pan as it cooks.

Add the crushed tomatoes to the pan.  Bring to a simmer and let cook for 5-10 minutes, until the sauce has thickened and coalesced.  Pull the thyme leaves off the stems, and chiffonade the basil, then add them to the sauce along with the Old Bay seasoning.  Let simmer for another minute or so, then taste for seasoning and add salt and pepper as needed.

Return the fish to the pan and let it heat back up in the sauce.  Divide the fish among the serving plates, and spoon some sauce over the top of each one.  Fanceh.

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