1 T. olive oil
3 cloves garlic, minced
1 c. water
3/4 c. dry white wine or dry vermouth
1/2 t. crushed red pepper flakes
1 (14.5 oz.) can diced tomatoes, with juice
1 1/2 t. capers, drained
1/2 t. dried oregano
4 ( 6 oz.) cod filets
12 Kalamata olives, pitted and halved
1/4 lb. extra-large raw shrimp, peeled and deveined (optional)
2 T. fresh basil, chopped
Heat oil in a large, non-stick skillet over medium-high heat. Add garlic and saute for 1 minute. Add next 6 ingredients (water through oregano). Bring to a boil, then reduce heat to medium-low. Allow broth to reduce slightly, about 5 minutes.
Carefully place fish and shrimp in the broth, cover and simmer for 5 minutes. Add olives and cook for another minute. Fish and shrimp should look opaque.
With a spatula, carefully transfer cod filets to individual plates or shallow bowls. Spoon some tomato-wine broth over the top, add a few shrimp and sprinkle with fresh basil.
Pair with Bucci Verdicchio
Eddie’s Recipe Tip:
