Cod with Puttanesca
Cooking Time45 m
Ingredients11
DifficultyMedium
Cod and puttanesca are an unexpectedly good match. Here, dandruff fish pieces meet with a sauce where tomatoes, sardels and olives provide proper speed in the taste. It becomes simple, a little rustic and just as good as when everything puts on the stove.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Crock pot
Ingredients
4 servings
- Step: 1600 g cod (or coal)
- Step: 21 tsk salt
- Step: 34 pc garlic gaps
- Step: 41 pc red pepper (chili)
- Step: 54 pc sardell files
- Step: 62 dl black olives
- Step: 73 msk olive oil
- Step: 82 pc crushed tomatoes
- Step: 9black pepper
- Step: 101 pc potting basilica
- Step: 11bread, cooked potatoes or food grey
Instructions
- Step: 1Tina fish, if frozen is used.
- Step: 2Divide the fish into 8 pieces and spice with salt around. Let's stand about 15 minutes.
- Step: 3Scale the garlic. Share and core from chili. Finhack garlic and chili. Hack the sardels and halve the olives.
- Step: 4Fresh garlic and chili in the oil for a few minutes. Add sardels, olives and crushed tomatoes and let boil on weak heat during lids about 15 minutes. Taste with salt and pepper.
- Step: 5Put the fish down and let seven five to 10 minutes.
- Step: 6For serving: Top with basilica and prefer to serve with bread, cooked potatoes or food mining.
Näring
| Calories | 275kcal |
|---|---|
| Carbohydrates | 9g |
| Fat | 14g |
| Protein | 26g |
| Serving Size | 4serving |
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