Introduction
If you’ve ever wanted to transport your taste buds straight to the southern coast of Italy, Cod in Puttanesca Sauce is the dish that will take you there. It’s rustic, bold, and unapologetically full of flavor—thanks to a zesty tomato base studded with olives, capers, garlic, and anchovies.
The first time I had Puttanesca sauce was on a trip to Naples, and I’ll never forget it. The combination of salty, briny ingredients with sweet tomatoes was unforgettable. Traditionally, Puttanesca sauce is served with pasta, but I fell in love with the idea of pairing it with cod. The delicate, flaky fish balances the punchiness of the sauce beautifully. It feels fancy enough for a dinner party, yet it’s easy enough to whip up on a weeknight.
Let’s dive into how to make this Mediterranean-inspired dish that’s guaranteed to impress!
Ingredients for Cod in Puttanesca Sauce
Here’s what you’ll need to bring this dish to life:
- 4 cod fillets (fresh or frozen, thawed) – you can also use halibut, haddock, or sea bass.
- 2 tablespoons olive oil – extra virgin for the best flavor.
- 4 cloves garlic, thinly sliced.
- 1 small onion, finely diced.
- 1 teaspoon red pepper flakes – adjust to taste.
- 5 anchovy fillets, chopped (don’t worry, they melt into the sauce!).
- 1 (28-ounce) can of whole peeled tomatoes, crushed by hand.
- 1/2 cup Kalamata olives, pitted and halved.
- 2 tablespoons capers, drained.
- 1/4 cup fresh parsley, chopped.
- Salt and freshly ground black pepper, to taste.
Substitution Ideas
- Fish: Swap cod with any firm white fish like halibut or haddock. For a vegetarian version, skip the fish and serve the sauce over roasted eggplant or zucchini.
- Anchovies: If you’re vegetarian or simply not a fan, leave them out—though they do add incredible depth.
- Olives: Try green olives for a milder flavor.
- Tomatoes: Fresh, ripe tomatoes in summer make this dish shine.
Step-by-Step Instructions
Follow these simple steps, and your Cod in Puttanesca Sauce will be ready in no time!
Step 1: Prepare the Sauce Base
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, and red pepper flakes. Sauté until fragrant and golden, about 3 minutes.
Step 2: Add the Anchovies
Stir in the anchovy fillets. They’ll quickly dissolve into the oil, creating a savory backbone for the sauce.
Step 3: Build the Sauce
Add the crushed tomatoes, olives, and capers. Stir everything together and let the sauce simmer for about 10–15 minutes, until it thickens slightly. Taste and adjust with salt and pepper as needed.
Step 4: Cook the Cod
Season the cod fillets with salt and pepper. Gently nestle them into the simmering sauce. Cover and cook for 7–10 minutes, or until the fish is opaque and flakes easily with a fork.
Step 5: Finish and Serve
Sprinkle fresh parsley on top for brightness. Serve the cod fillets over a bed of rice, couscous, or even pasta, with the rich Puttanesca sauce spooned generously over the top.
Extra Tips for Success
- Serving Suggestions: This dish pairs beautifully with crusty bread (perfect for soaking up the sauce). For a full Italian meal, add a side salad with arugula and lemon.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet to keep the fish moist.
- Variations: Add a splash of white wine to the sauce before simmering for extra depth. For more greens, toss in a handful of spinach just before serving.
Nutritional Information
(Approximate per serving – 4 servings)
- Calories: 290
- Protein: 32g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 800mg
Source: Orsara Recipes – Cod in Puttanesca Sauce
Frequently Asked Questions
Q: How long does Cod in Puttanesca Sauce take to make?
A: From start to finish, this dish takes about 30 minutes—perfect for a weeknight dinner.
Q: Can I substitute another fish for cod?
A: Absolutely! Haddock, halibut, or sea bass are all excellent alternatives.
Q: Can I freeze this dish?
A: While the sauce freezes beautifully, I don’t recommend freezing the cod once cooked, as it may become mushy when thawed. Instead, make the sauce ahead and freeze it, then add fresh fish when ready to serve.
Q: Is this recipe spicy?
A: It has a mild heat from the red pepper flakes, but you can adjust the spice level to your liking.
Conclusion
There you have it—Cod in Puttanesca Sauce, a dish that’s as bold as it is comforting. It’s quick to make, packed with flavor, and guaranteed to impress whether you’re cooking for family, friends, or just yourself.
Next time you’re craving something a little special but still easy enough for a weeknight, give this recipe a try. I promise it’ll become one of your go-to favorites!
If you try this recipe, let me know in the comments below. Don’t forget to share it with your foodie friends and pin it for later—you’ll want this Italian classic in your back pocket!