Cod in a Bright Red "Infuocato" Sauce

By John, 3 November, 2020
Region
Italy
Description

Cod This is a pretty dish with a tasty sauce of very lightly cooked tomatoes flavored with roasted green bell pepper. That's an ingredient I haven't seen much, but it works very well in this sauce with this fish. In fact, I saved the leftover sauce and had it with some broiled haddock, and it was great there too.

After the first time I made this, I liked the sauce enough that now I make double the amount of it to ensure some left over. The recipe below is for the double amount.  

Yield
2 Servings
Preparation time
30 minutes
Ingredients
16 oz Cod Fillet
1⁄2 c Flour (seasoned for dredging fish)
1 Green Bell Pepper
4 T Olive oil
1 clv Garlic (crushed)
1⁄4 c Dry White Wine
1 c Tomato Puree
1⁄2 c Fish Stock
2 Basil leaves
Instructions
  1. Scorch the pepper under the broiler or on a grill until the skin blisters. Then cool it under running water and peel off the skin as best you can. Then discard the stem, core, and seeds, and chop the rest.
  2. In a skillet, heat the oil for the fish. Dredge the fish in the seasoned flour and cook it until done; the time depends on the thickness.
  3. Gently remove the fish to a warm plate and put the crushed garlic in the oil.
  4. When the garlic clove is brown, remove it. Splash in the white wine and stir up any flour from the bottom of the skillet. Let it mostly boil away.
  5. Add the Tomato puree and the fish stock, whisk them together well, and add the basil and the chopped green pepper.
  6. Cook about 10 minutes, then add salt and pepper as needed. Dress the fish and serve hot.
Notes
You can put the sauce on top or underneath the fish. If you put it underneath, you can make the fish a little prettier with some breadcrumbs.