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Stunning plated serving of Puttanesca Poached Cod, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Puttanesca Poached Cod

Succulent cod gently poaches in a deeply flavorful puttanesca, where anchovies melt invisibly into a rich broth, joining briny capers, olives, and sweet tomatoes. Finished with a bright squeeze of lemon, this dish delivers an inviting taste of the Mediterranean in every forkful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Umami Foundation
  • 2 tablespoons olive oil
  • 1 (7-ounce) tin flat fillets of anchovies packed in oil
  • 1 (14-ounce) can marinated artichoke hearts, about 8 to 10 medium size, sliced
  • ⅓ cup Kalamata olives, pitted and chopped
  • 6 large garlic cloves, peeled and sliced, about 2 tablespoons
  • 2 tablespoons capers, drained
The Broth
  • 1 cup red wine
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can crushed tomatoes
The Protein & Finish
  • 4 (4 to 6-ounce) fillets of cod
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • Lemon wedges

Method
 

Melt the Anchovies
  1. Place the olive oil and anchovies with oil in a skillet over low heat.
  2. Cook until the anchovies begin to melt.
Sauté the Aromatics
  1. Increase the heat to medium high. Add the artichoke hearts, olives, garlic and capers.
  2. Cook for 3 to 5 minutes.
The Red Wine Reduction
  1. Pour in the wine.
  2. Cook until most of the liquid disappears, about 3 to 5 minutes.
  3. Add the tomatoes. Reduce the heat to medium low and simmer until the sauce reduces by half, about 10 to 15 minutes.
The Gentle Poach
  1. Place the cod into the sauce and cover with a lid.
  2. Cook until the cod just begins to flake, about 5 minutes depending on the thickness of the fillets.
  3. Season the top of the fillets with salt and pepper, and a sprinkle of lemon juice.
  4. Serve the cod surrounded by the sauce and lemon wedges.