I have always wanted to visit Tuscany. The movies make it look so beautiful! If I ever do make my way there, I imagine that I would order something similar to this dish; perhaps from a quaint little restaurant on a hillside by the sea, sipping a glass of wine while watching the sun set.
And doesn’t the title of this recipe sound musical when you say it out loud in Italian? Try it. “Pesce con Stufato di Pomorodo.” It literally rolls off your tongue! Not to mention it also sounds much more elegant than the English translation of “fish with tomato stew.”
Regardless of the title, the flavor of this entrée is delicate and light and is a great company friendly dish. Serve it in deep bowls along with a rustic loaf of freshly baked bread to soak up the sauce.
2 pounds cod filets, cut in serving sized portions
1 cup cherry tomatoes in assorted colors, whole
1 medium Vidalia onion, thinly sliced
1 cup artichoke hearts, quartered
1 cup red bell pepper, julienned
½ cup Kalamata olives, pitted and whole
½ cup caper berries
1 lemon, thinly sliced
1 cup lemon infused olive oil
1 cup dry white wine
Salt and pepper to taste
1) Layer the tomatoes, onion, artichoke hearts, bell pepper, olives, caper berries and half of the lemon slices on the bottom of a large saucepan.
2) Nestle the cod filets on top and then layer the remaining lemon slices on top of the fish.
3) Pour the olive oil and the wine over the ingredients and lightly season the dish with salt and pepper.
4) Place the pan on the stove, cover and cook over medium heat, 20 – 30 minutes until the juices begin to gently boil and the fish is cooked through.