Serves: 6
Total Calories: 231

2 pounds soaked salt cod filets, cut into serving pieces
4 tablespoons olive oil
2 cloves large garlic, very finely chopped
2 tablespoons chopped fresh flat-leaf parsley
pinch of crushed red pepper
3 cups peeled, seeded, and chopped fresh tomatoes, or 1 (28-ounce) can Italian peeled tomatoes, drained and chopped
2 tablespoons capers, rinsed, drained, and chopped
1 teaspoon dried oregano, crumbled
salt

1 Bring about 2 inches of water to a simmer in a deep skillet. Add the fish and cook until the fish is tender but does not break apart, about 10 minutes. Remove the fish with a slotted spoon and drain.

2 Pour the oil into a large skillet with the garlic, parsley, and crushed red pepper. Cook until the garlic is lightly golden, about 2 minutes. Add the tomatoes and their juice, the capers, oregano, and a tiny bit of salt. Bring to a simmer and cook until the liquid is slightly thickened, about 15 minutes.

3 Add the drained fish. Baste the fish with the sauce. Cook 10 minutes or until just tender. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 231
Calories from Fat: 80

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