I like to make this dish with cod, but other fish such as bream, turbot, monkfish, and grouper may also be used.
Recipe information
Yield
serves 4
Ingredients
4 thick cod steaks (each weighing 1/2 pound) or fillets (each weighing 7 to 8 ounces)
Salt
4 tablespoons extra virgin olive oil
5 to 6 garlic cloves, chopped
1 small chili pepper, seeded and finely chopped (optional)
1 1/2 to 2 pounds ripe tomatoes, peeled and chopped
2 teaspoons sugar
1/2 teaspoon ground ginger
Peel of 1 preserved lemon, chopped (see page 7)
12 or more black olives, pitted
Preparation
Step 1
Sprinkle the fish lightly with salt.
Step 2
In a large skillet, heat the oil with the garlic and chili, if using, for moments only, stirring, until the aroma rises. Add the tomatoes, a little salt, sugar, and ginger and simmer for 20 minutes.
Step 3
Add the lemon peel and olives and put in the fish. Simmer for about 3 to 8 minutes (depending on the type of fish and thickness of the steak or fillet), or until the flesh begins to flake when you cut into it with a pointed knife. Turn the fish over once during the cooking.
Step 4
Serve hot with the sauce poured over.
