My husband suddenly recalled a recipe that his (Italian) mom used to make, so I decided to try it out and it was a hit! You can also add black olives to this for a different flavour. Serve this with a ciabatta baguette, or other italian style bread of your choice---it is great for soaking up the juices! This recipe makes four servings.Ingredients:
2 lb fresh cod
4 tbsps olive oil
1 medium onion, peeled and chopped
4 medium potatoes, unpeeled, cut in 1/2 lengthwise and very thinly sliced
16 oz stewed chopped roma tomatoes, with juice (use italian style roma tomatoes imported from italy, if possible, as they have a much richer flavour than the regular canned tomatoes)
salt & pepper to taste
2 tsp garlic powder
2 tsps dried red hot chili peppers (or to taste)
1/2 cup grated parmesan cheese
Directions:
1. Heat olive oil in a large skillet over medium high heat; cook the onions until golden brown. Add the cod and brown lightly on both sides. Remove from heat. Cut cod into large chunks.
2. In a large heavy-bottomed sauce pot with a tight fitting lid, combine all ingredients, except cheese. Heat to a boil; stir and immediately reduce to low. Cover and cook for about 45 minutes, stirring gently a few times. If sauce gets too thick, add one cup of water. Once potatoes are tender the dish is done. Ladle into individual bowls & sprinkle a couple of teaspoons of parmesan cheese over top of each serving.
Serve with sliced ciabatta baguette to soak up the juices.
