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Cod with Tomatoes, Pine Nuts & Raisins

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Cod with Tomatoes, Pine Nuts & Raisins

Active Time: 25 minutes   |   Total Time: 25 minutes   |   Serves Serves 4  |  Gluten Free

  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, chopped
  • 28-ounce can whole tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup raisins
  • 1/2 cup dry white wine, such as pinot grigio
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 (6-ounce) pieces cod fillet (about 1-inch thick)
  • 1/4 cup pine nuts
  • 3 tablespoons chopped fresh flat leaf parsley

Slice the onion into thin half moons. Chop the garlic. Open your can of tomatoes.

Set a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the onion and garlic and cook, stirring often, until softened, 5 to 6 minutes. Stir in the raisins. Add the wine and let it cook until it’s just about evaporated, 1 to 2 minutes.

Add the tomatoes, salt, black pepper (about 12 turns on pepper mill), and red pepper. Use your wooden spoon to break up the tomatoes while everything cooks together for about 5 minutes.

Nestle the fish in the sauce, lower the heat to medium-low so the sauce gently simmers and cooks the fish until it is opaque throughout and flakes easily, 8 to 10 minutes.
Meanwhile, put the pine nuts into a small skillet over medium heat. Cook, stirring or shaking the skillet often, until golden brown, 3 to 5 minutes. Chop the parsley.

Serve the fish sprinkled with the parsley and pine nuts.

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Active: 10 minutes  |  Total: 10 minutes