Sometimes I day dream in food. Yes, dream in food as if food is a language. The images of herbs and fish and vegetables start collecting in my mind and I place them in combinations that inspire me, switching items in and out, thinking about the order of how they will cook together, constantly making new combinations. It was on a walk from work the other day that I couldn't get out of my head tomato sauce and cod. My partner introduced me to this combo and ever since then it has become a consistent item in our repertoire of food.
1/8 - 1/4 C oil oil
5 cloves garlic, diced small
1 tsp red pepper flakes
2 28oz cans of whole peeled tomatoes
2 tbs dried oregano
1/2 tsp salt
1/4 tsp ground pepper
2 tbs chicken bullion paste (I like better than bullion
Salt & pepper to taste
1 pound of pacific (grey) cod cut into serving size portions. For 1 pound about 4 pieces.
3/4-1pound pasta. OR any base to serve the fish and sauce over. This can be pasta, quinoa, cous cous, spiraled zucchini, I love spaghetti and spiraled zucchini mixed together.
Heat olive oil in a large sauce pan over medium heat. (You'll probably keep this heat throughout, but change as you see need). Also, on the side get a pot of water started for boiling pasta.
Diced Garlic & Red pepper flakes: once the oil is hot add the garlic and red pepper flakes. Cook just until the garlic is fragrant. (This next step is important to do right as you start to smell the garlic or the garlic will burn!)
Tomatoes & Oregano, Salt & Pepper: Add the two cans of whole peeled tomatoes, oregano, salt, and pepper.
Simmer sauce: Simmer the sauce for about 20 minutes smashing the tomatoes as you go. By the end of the 20 minutes you should have all the tomatoes smashed and the sauce should look pulpy.
Acid reliever: Stir in the 2 tbs of chicken bullion. We found this in an experiment to take the heavy acidity out of the sauce and it worked!
Pasta: This is about when you want to start cooking your pasta.
Salt & Pepper to taste: Finish out your sauce with salt and pepper to your preference.
Poaching the fish: Gently place fish in the sauce. Spoon some of the sauce over the fish and let it it simmer. This will be about 10-15 minutes. The fish is done with it is no longer transparent. Sometimes I pull apart one of the bigger pieces to check in between the flakes to confirm that it is done.
Remove fish: Carefully remove fish and place to the side. Turn off burner.
Mixing the sauce & pasta: I always mix the pasta into the sauce. This allows the sauce to cook a little bit into the pasta and brings everything together.
Serve: Plate up your pasta & sauce mixture and put a portion of fish on the top.