Beer makes batters better, meat more tender, and sauces more flavorful.
Cod Livornese
- add review
- #103572
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 teaspoons olive oil
1 medium onion, cut in half and thinly sliced
2 cloves garlic, crushed with garlic press
1/2 cup dry white wine
1 can (14.5 ounce size) diced tomatoes
1/4 cup pitted kalamata olives
1/4 cup loosely packed fresh parsley leaves, chopped
2 tablespoons drained capers
1/4 teaspoon crushed red pepper
4 pieces cod or scrod fillet (about 6 ounces each)
1/4 teaspoon salt
1 lemon, cut into wedges
directions
In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, until lightly browned and tender, about 8 minutes.
Stir in garlic; cook 30 seconds. Add wine; cook 1 minute. Stir in tomatoes with their juice, olives, parsley, capers and crushed red pepper; heat to boiling.
Place cod fillets over tomato mixture; sprinkle with salt. Cover skillet, and cook just until cod turns opaque throughout, 8 to 9 minutes.
To serve, squeeze lemon over cod.
added by
cookincrazy
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments