BRAISED COD WITH PLUM TOMATOESA cod steak has a row of bones running down its center; to remove them, cut around them with a sharp knife, dividing the fish into two pieces.
4 (7-ounce each) codfish steaks, skin and bones removed
1 teaspoon dried oregano leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 plum tomatoes, cut into 1/2 inch-thick slices
1 1/2 teaspoons olive oil
1 cup water
1/2 teaspoon minced garlic
Fresh flat-leaf parsley, for garnish, optional
1. Sprinkle both sides of the cod steaks with the oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cayenne pepper. Sprinkle the tomato slices with 11/2 teaspoons salt and 1/4 teaspoon black pepper.
2. Heat the olive oil in a large skillet over high heat. When hot, add the cod and tomato slices. Cook until the cod steaks are golden on the bottom, about 41/2 minutes. Using a metal spatula, turn the cod steaks and the tomatoes. Add 1 cup water and the garlic, and bring the liquid to a simmer.
3. Simmer until the cod begins to feel firm and it starts to flake, about 4 minutes. Divide the cod, tomatoes, and broth among four shallow soup bowls. Garnish with the parsley and serve.
Serves 4
Excerpted from
The Martha Stewart Living Cookbook by Editors of Martha Stewart LivingCopyright © 2000 by Editors of Martha Stewart Living. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
