If you love puttanesca sauce, you’ll love this cod puttanesca. Pairing the addictive flavors of the classic Italian pasta dish with a mild white fish, this cod puttanesca cooks entirely on the stovetop for a delightful summer dinner!

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There’s no doubt fish is an essential component of a healthy diet, but it’s not always the most exciting thing to eat. Especially mild white fish, which provides the biggest challenge in taking it from “meh” to, at the very least, “OK, this is actually pretty good.” But I’m going out on a limb here when I declare you’ll give an “OMG, this is so good” if you make this cod puttanesca.

If you’re daring enough to make this recipe for someone who doesn’t like fish, I can’t promise it will turn them into die-hard fans. I mean, if there’s a fish that could convert, I doubt it would be cod. But I’m confident they’ll love this sauce, regardless (as long as they love olives and capers). And if you’re making it for someone who does like fish (i.e., the safer option), they’ll likely understand that cod has potential; it just needs a little TLC to help make it shine.

If you’re wondering why this recipe calls for whole canned tomatoes instead of crushed or diced—after all, you’re going to crush them anyway—it’s because I think whole tomatoes taste better. They seem to retain their flavor more when left intact, and I recommend using them for virtually all tomato sauce-based dishes.

Ingredients You’ll Need

Extra Virgin Olive Oil
Fresh Garlic
Whole Canned Tomatoes
Kalamata Olives
Capers
Anchovy Fillets
Fresh Cod
Italian Flat-Leaf Parsley

Pro Tips

Use a potato masher: Gently press the whole tomatoes with a potato masher to break them down and release their juices.

Don’t rush the tomato-cooking process. Cook the tomatoes long enough to achieve a stew-like consistency, which will help them thicken and intensify their flavor.

Taste for salt before adding the cod: This will help ensure the sauce is to your liking before placing the raw fish in the pan.

Watch the cod carefully!: Ensure they simmer gently so they don’t overcook. Check on them periodically so the simmer doesn’t intensify.

Suggestions for Variations and Substitutions

Use any mild fish, such as flounder, tilapia, catfish, sole, or snapper.
Replace the Kalamata olives with any ones you like, including Niçoise, Cerignola, and Gaeta.
If you don’t have whole tomatoes, use crushed or diced tomatoes. I recommend using a potato masher anyway to press down on the tomatoes to help them meld into the pan and develop better flavor.

Leftovers

Store any leftovers in the refrigerator for up to two days. Reheating leftover fish isn’t ideal, but do so on a low heat in the oven, and cover the cod with a good amount of sauce to help prevent it from drying out. You can also loosely cover the cod with a piece of aluminum foil to help steam it as it reheats.

Cod Puttanesca

If you love puttanesca sauce, you'll love this cod puttanesca. Pairing the addictive flavors of the classic Italian pasta dish with a mild white fish, this cod puttanesca cooks entirely on the stovetop for a delightful summer dinner!

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Servings

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
2 cups whole canned tomatoes
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1/2 cup Kalamata olives, sliced in half lengthwise
1 tablespoon capers
2 anchovy fillets
4 pieces of cod, 3 to 5 ounces each (preferably wild caught)
Handful Italian flat-leaf parsley, minced

Instructions

Heat up the extra virgin olive oil in a large pan over medium-low to medium heat. Add the garlic and sauté, stirring often, for a couple of minutes until golden.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
Pour in the whole tomatoes along with the salt and pepper. Cook and occasionally stir the tomatoes for about 2 minutes, then use a potato masher to carefully flatten them and release their juices. Cook them for at least 10 more minutes until they achieve a stew-like consistency.
2 cups whole canned tomatoes
1/4 teaspoon kosher salt
Freshly ground black pepper
Add the olives, capers, and anchovies, and give everything a quick stir. You can add the anchovies whole; they'll dissolve as they cook.
1/2 cup Kalamata olives, sliced in half lengthwise
1 tablespoon capers
2 anchovy fillets
Taste the sauce for salt and add more if needed. If the tomatoes taste bitter, add a pinch of sugar (start with 1/8 teaspoon).
Place the cod in the pan. Make sure some sauce is underneath each piece. Add some salt and pepper to the tops of each piece, then cover them with some sauce.
4 pieces cod
Cook the cod, partially covered with a lid, on medium-low heat for 12 to 15 minutes until the pieces turn opaque and flake when gently prodded with a fork. Remove the pan from the heat and garnish with the parsley and a drizzle of extra virgin olive oil. Grab some crusty bread to mop up all that delicious sauce!
Handful Italian flat-leaf parsley

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