Once again I choose wild-caught Alaskan cod — and I am hooked.
Cod is a mild fish that embraces a myriad of styles and treatments. Also, I have once again found it far more affordable than halibut and bass. I hope that means the cod population is roaring back.
This healthful dinner is simple to prepare but calls me to the Mediterranean. I encourage you to make your own olive tapenade, which is culture.
Cod in Mediterranean Broth
- 4 cloves garlic
- 3 tbsp. olive oil
- 2 bunches torn Swiss chard leaves
- 2 28 oz. cans diced tomatoes
- Salt and pepper
- 4 boneless cod fillets
- Olive tapenade (directions to follow)
Smash four cloves garlic into your best olive oil in a large pot over medium heat until fragrant, 1-2 minutes. Add the Swiss chard leaves and the diced tomatoes (with their juices). Season with salt and pepper and cook, stirring often, until the chard is tender. Do not overcook.
Nestle the four cod fillets into the tomatoes and chard. Cover and cook until the fish is opaque.
Just before serving, liberally add your olive tapenade to the fish, chard and tomatoes.
- 3 cloves garlic
- 1 cup pitted Kalamata olives
- 2 tbsp. capers
- 3 tbsp. chopped fresh parsley
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
Place the garlic cloves into a food process and pulse to mince. Add everything else and blend until finely chopped. Season to taste with salt and pepper.