Carrabba’s Cod Alla Livornese

11 Jun 2013

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!

Ingredients:
{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

Directions:
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.