Recipe(tried): A Break from the Holidays - Cod Vesuvio

Hello All--

Boy, I need a break from Christmas. Bing Crosby finally got to me today as I stood in a huge line at the grocery store. I'd had enough Jolly Old St. Nick! So, I decided to relax by making a new recipe.

I'd gone out to dinner with an old friend to an Italian restaurant, and was intrigued by the menu's description of "Cod Vesuvio" - I'd only ever heard of Chicken Vesuvio, a very hearty meat-and-potatoes type of dish. Their dish sounded much more delicate.

Although I didn't try the cod that night, I thought I could re-create what the menu had described in mouth-watering terms. Here it is - I served it with oven-warmed dark rye rolls, sliced pears, and a salad with lemon vinaigrette. The cod was really good - I think the bits of butter at the end give the sauce a wonderful finish.

COD VESUVIO

1/2 medium onion, finely chopped
2 cloves garlic,finely chopped
1 medium ripe Roma tomato, seeded and diced
1 c sliced Cremini mushrooms
1 14 oz can diced tomatoes, undrained
1 lb cod fillets, cut into 4 pieces, rinsed and dried
1/4 cup red wine
Italian dried herb mix - mine has oregano, thyme, and basil, as well as a little crushed red pepper
Cayenne pepper
Kosher salt, Freshly ground pepper
3-4 tbsp vegetable oil
3 tbsp butter
1/2 package mini pasta, like Barilla's mini-farfalle or rigatoni

Optional: Chop a handful of fresh parsley, and 7-10 leaves fresh basil

Cook pasta according to package directions , drain, and return to warm pan. Add 1 tbsp oil and 1 tbsp butter; stir well. Cover and keep warm.

Using a large frying pan with lid, heat the pan and then add 2 tbsp oil to heat. Add onion, and stir, adjusting heat to prevent browning but cook through, about 5 minutes.

Add fresh tomato and cook, stirring constantly, until "dry" - the juices will be gone. Add herb mixture to taste, 1-2 tsp, stirring well. Add another 1/2 to 1 tbsp oil if the pan is too dry. When you can smell the herbs, add the garlic, cook one minute, stirring constantly. Add wine, mushrooms, and the can of diced tomatoes. Sprinkle with 1 tsp salt or to taste, add a few grinds of pepper, and the cayenne to taste, for a little heat.

Stir well, then adjust the heat so mixture is just simmering. Leave untouched for 5 minutes - if the heat is correct, the mixture will thicken but not scorch.

Add the cod pieces to the pan, nestling them into the sauce. Cover the pan, and cook for 10 minutes, without removing the cover to check.

Then uncover and add in 2 tbsp butter, in small pieces, to the sauce, and swirl the pan slightly. Place pasta on a warmed platter, and pour sauce and fish onto pasta. Sprinkle with chopped parsley and basil [wonderful aroma!] Serve right away, with lemon slices on the side.