Cod in Tomato Sauce
Author: Barbara Norman
  • 2 pounds desalted cod; cut serving size
  • 1/2 Cup olive oil
  • 1 large onion; chopped fine
  • 3 tomatoes, red ripe; peeled and chopped (or 1 1/2 Cups canned tomatoes)
  • 2 cloves garlic
  • flour; for dusting
  1. Heat olive oil to the verge of smoking in a skillet. Dip pieces of cod in flour and fry lightly on both sides. Remove to a plate.
  2. In the same oil, fry the onion slowly until it is yellow and soft. Fry tomatoes, peeled and chopped, over a moderate flame until sauce has thickened. Add two cloves of pressed or crushed garlic, cook 2 minutes longer, reheat cod in sauce, and serve.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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