A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cod Livornese
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- #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.
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