Carrabba’s Cod Alla Livornese

The other day I came across this recipe in my Carrabba’s cookbook, and thought it sounded so delicious, looked so healthy, and would be so perfect for a hot summer evening; I decided to make it. The dish is named after¬†Livorno; Tuscany’s most vital seaport. It has capers, olives, onions, tomatoes, and delicious flaky white fish, which to me, has mediterranean written all over it– ¬†and i’m so excited, because we’re actually traveling there at the end of the summer! This was by FAR the most simple Carrabba’s dish I have ever made, and just like everything else I have ever tasted or made from there, was absolutely divine! I served the fish and sauce on a bed of orzo, which my husband and I are pretty addicted to, and we both loved this dish! I will definitely be making it again this summer!

{for the sauce}
2 Tbsp extra virgin olive oil
1 yellow onion, cut into thin half moons
2 cans (14.5oz) crushed tomatoes in juice
1/4 cup pitted and sliced kalamata olives
2 Tbsp drained capers
1 tsp dried oregano
{for the cod}
2 Tbsp extra virgin olive oil
4 cod/haddock fillets (about 6oz each)
1 tsp grill seasoning
kosher salt & freshly ground black pepper

To make the sauce, heat the oil in a pan over medium-high heat. Add the onions and cook, stirring occasionally until golden brown, about 6 minutes. Add the crushed tomatoes and their juices, olives, capers and oregano to the saucepan and bring to a simmer. Reduce the heat to medium low and simmer for about 20 minutes, until the sauce has thickened.


To make the fish, heat the oil in a skillet over medium-high heat. Season the cod with the grill seasoning. Add the cod to the skillet and cook until the underside is golden brown, about 2 minutes. Add the sauce and bring to a simmer. Cook just until the cod is opaque in the center when flaked with a tip of a knife, about 7 minutes. Season with salt and pepper.


Serve the cod and sauce on top of Orzo or linguine tossed with olive oil. SONY DSCSONY DSC SONY DSC SONY DSC
<3 Sarah