Cod with Garlicky Tomatoes and Potatoes

by Hilary Gauntt on May 20, 2017

Jessica Seinfeld (wife of Jerry!) has her fourth cookbook out, cleverly titled “Food Swings”; including half the recipes divided into the “Virtue” or “Vice” categories. Everyone makes choices between eating healthy or more indulgently on a daily basis, meal to meal, depending on how you feel, who you’re with or what you’re doing. Nice to narrow down your choices when you know what mood you’re in!

I am often suspicious of celebrity cook books and wonder how much more than their name and a recipe or two did they really contribute. This one intrigued me, as I gathered from her comments throughout that these really are the things she serves her family and guests on a regular basis. And there were so many recipes that called to me I broke down and bought the book. ( Now I have to honor my pledge to myself and get rid of one I never use, which is painful).

This is a delicious weeknight meal with all the food groups cooking together in one large saucepan. There was no cod at my fish market, so I substituted fresh halibut which worked great. (Halibut kind of terrifies me as the difference between nicely cooked and dry and chewy is a matter of minutes.) I checked it early at the 10 minute mark and it was perfect, so I suggest you do the same. I will make this again and again!

2 Tbs. extra virgin olive oil

3 garlic cloves, smashed and peeled

1 pound baby potatoes (about 8), sliced into 1/4-inch-thick rounds

1/2 cup dry white wine, such as pinot grigio

1 14-ounce can diced tomatoes

1/2 tsp.smoked or regular paprika

3/4 tsp. kosher salt

1/4 tsp. crushed red pepper flakes

1 1/2 pounds skinless cod filet

1 lemon, quartered

1/4 cup chopped fresh flat-leaf parsley

In a large saucepan, heat the oil over medium heat. Add the garlic and potatoes and cook, stirring often with a wooden spoon, for about 3 minutes, or until the garlic is golden brown. Add the white wine, tomatoes, paprika, 1/2 tsp. of the salt, 1/8 tsp. of the black pepper, and the red pepper flakes. Cover partially with a lid, reduce the heat to medium low, and let simmer, stirring occasionally, for 15 or 20 minutes, until the potatoes are tender.

Season the fish with the remaining 1/4 tsp. salt and 1/8 tsp. black pepper. Place the fish on top of the potatoes and tomatoes, cover tightly, and let simmer for about 15 minutes, or until the fish flakes easily and is opaque throughout.

Squeeze the lemon over the fish and sprinkle with the parsley before serving. Serves 4.

Note: Just made this again, and tossed in some capers and pitted Greek olives when I added the fish. We loved it!


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