Seared cod with Italian Salsiccia and Tomatoes

Seared cod with Italian Salsiccia and Tomatoes

Try our recipe for seared cod with Italian Salsiccia and tomatoes.

Cod is an amazing fish, especially if you can get your hand on a big one, or at least a piece of a big one. This one is a small piece of the loin or back of the cod. The price is usually higher for the bigger ones but so is the quality so if you want the best you’ll need to spend a bit extra.

I think cod is a great fish to serve with a bit more meatier sides like bacon, red wine sauces or like in this recipe a quick ragu with Italian Salsiccia and chopped tomatoes. It´s a bit of a rustic dish that suites the cod perfect. I pre-salted the cod a few hours before, this will make the fish a bit firmer and the fish will hold moisture better.

The ragu is simply diced raw Italian Salsiccia that is fried in a pan and then cooked with some fresh chopped tomatoes into a ragu. The Salsiccia was seasoned with fennel and garlic so if you can´t find a Salsiccia with that flavor you could add some crushed fennel seeds and a clove of garlic.

The recipe can also be varied in many ways, why not replace the fish for halibut, pork loin or maybe the Salsiccia for Spanish Chorizo. In my photos the portion size is quite small but the recipe is for four persons but without any sides, just add something you like. Why not roasted potatoes, rice or pasta.

Seared Cod with Italian Salsiccia & tomatoes

serves 4

6-800g / 20-28 oz fresh loin of cod
4-6 tomatoes
150g raw Italian Salsiccia
3 tbsp olive oil
a handful parsley
salt, pepper

Seared cod with Italian Salsiccia and Tomatoes

Cut the cod in serving size pieces, salt them and leave in the fridge for about two hours. Dice the Salsicca and tomatoes. Add the Salsiccia to a pan and add a little bit of olive oil and cook until they are done, about 5-10 minutes. Add the tomatoes and lower the heat to low and let it cook for about 15 minutes. Add a bit of water if it gets to dry, season with salt and pepper. Chop the parsley and add to the ragu.

Take the cod and pad dry with paper and then cook skin side first in olive oil. Once they have a golden colour on the skin remove and finish cooking in the oven on medium heat. Serve. Good luck.


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