Sunday Scoff | Cod puttanesca fettuccine
Barry Parsons, the foodie force behind Rock Recipes, is back in the kitchen cooking up a fabulous meal in this installment of Sunday Scoff.
Pan-fried cod is a Newfoundland and Labrador favourite dish, but this recipe is a less than traditional way to serve it.
Setting the chunks of fish on a bed of pasta and topping it with a homemade puttanesca sauce is a quick dish to cook up, and Parsons said it's one of his family's favourites.
WAM host Angela Antle teamed up with Parsons to learn how to make a puttanesca pasta dish, featuring big pieces of fried cod.
Check out the above video to see Parsons put the dish together.
Scroll down for the full recipe.
Tarragon and chive pan fried cod with fettuccine puttanesca
Serves four. In a sauté pan or medium saucepan over medium heat, sauté together:
- 4 tbsp. olive oil
- 4 cloves chopped garlic
When the garlic has softened — but not browned — add:
- 6 fresh tomatoes chopped
- ½ cup black olives
- 1 tsp. anchovy paste or two chopped anchovy fillets
- 3 tbsp. chopped fresh tarragon (or 1 ½ tbsp. dried tarragon)
- 3 tbsp. chopped chives
- 1 tsp. brown sugar
- 2 tbsp. capers (optional)
- Salt and pepper to season
- pinch dried chili flakes (or crushed chili paste to taste)
Simmer together for only 5-10 minutes or until the tomatoes break down a little and a sauce forms. The tomatoes will still be quite chunky but most of the liquid should simmer off. In the last minute add 1/2 cup pitted kalamata olives
For the Cod:
- 1 ½ pounds cod, chopped into small evenly sized pieces
- 1 cup flour
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tbsp. chopped chives
- 2 tbsp. chopped tarragon
Dredge cod pieces in the flour mixture and pan fry in canola oil over medium high heat until golden brown. Only a few minutes per side, turning only once.
Serve cod pieces and sauce over fresh fettuccine and top with freshly grated Parmesan cheese.
For more delicious recipes, visit the Rock Recipes website.