Stocco (Fresh Cod Version)
Stocco (Fresh Cod Version)
Ingredients
- 2 blue-eyed cod fillets, or other fresh white fish
- as needed coarse sea salt, to season fish
- as needed red chili flakes, to season fish
- 2 tablespoons olive oil, generous drizzle
- 1 red onion, sliced
- 3 garlic cloves, minced
- 1 red chili, deseeded and sliced
- 1 green chili, sliced
- 2 medium potatoes, peeled and chopped into medium-sized chunks (approximately 1-inch cubes/wedges)
- 400 ml chopped tomatoes, pureed, approximately 400-450ml
- 1 tablespoon capers, approximately 1-2 tablespoons
- 1/2 cup Kalamata olives
- 100 g fresh spinach leaves, approximately 100-150g
Instructions
- 1
Place the two blue-eyed cod fillets on a plate. Season generously with coarse sea salt and red chili flakes on both sides. Set aside.
⏱️ 2 min
- 2
Slice the red onion into half-moon shapes. Mince the garlic cloves. Cut the red chili in half lengthwise, deseed it, and then slice it. Slice the green chili.
⏱️ 8 min
- 3
Peel the two medium potatoes and chop them into medium-sized chunks (approximately 1-inch cubes or wedges).
⏱️ 5 min
- 4
Heat a generous drizzle of olive oil (approximately 2-3 tablespoons) in a large pan over medium heat. Add the sliced red onion, minced garlic, deseeded and sliced red chili, and sliced green chili to the hot oil. Sauté until fragrant and softened.
⏱️ 7 min
- 5
Add the chopped potatoes to the pan with the sautéed aromatics. Stir well to combine.
⏱️ 2 min
- 6
Open a can of chopped tomatoes and pour them into a measuring jug. Using an immersion blender, blend the chopped tomatoes until smooth, creating a pureed tomato sauce (approximately 400-450ml).
⏱️ 3 min
- 7
Pour the pureed tomato sauce over the potatoes and aromatics in the pan. Stir to combine all ingredients. Cover the pan with a lid and let it simmer until the potatoes are partially cooked (this will take about 10-12 minutes).
⏱️ 12 min
- 8
Remove the lid. Carefully place the seasoned cod fillets into the simmering sauce. Sprinkle capers and Kalamata olives over and around the fish.
⏱️ 2 min
- 9
Gently push the fish and other ingredients around with a spatula to ensure they are submerged in the sauce and well combined. Cover the pan again with the lid. Continue to simmer until the fish is almost cooked through (about 8-10 minutes).
⏱️ 10 min
- 10
Once the fish is almost cooked through, remove the lid and add a few handfuls of fresh spinach leaves on top of the dish.
⏱️ 1 min
- 11
Cover the pan again briefly (1-2 minutes) to allow the spinach to wilt.
⏱️ 2 min
- 12
The Stocco is ready to be served. It can be enjoyed directly from the pan, ideally with a piece of crusty bread to soak up the delicious sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stocco (Fresh Cod Version)
- 2 blue-eyed cod fillets, or other fresh white fish
- as needed coarse sea salt, to season fish
- as needed red chili flakes, to season fish
- 2 tablespoons olive oil, generous drizzle
- 1 red onion, sliced
- 3 garlic cloves, minced
- 1 red chili, deseeded and sliced
- 1 green chili, sliced
- 2 medium potatoes, peeled and chopped into medium-sized chunks (approximately 1-inch cubes/wedges)
- 400 ml chopped tomatoes, pureed, approximately 400-450ml
- 1 tablespoon capers, approximately 1-2 tablespoons
- 1/2 cup Kalamata olives
- 100 g fresh spinach leaves, approximately 100-150g
Instructions
- 1
Place the two blue-eyed cod fillets on a plate. Season generously with coarse sea salt and red chili flakes on both sides. Set aside.
⏱️ 2 min - 2
Slice the red onion into half-moon shapes. Mince the garlic cloves. Cut the red chili in half lengthwise, deseed it, and then slice it. Slice the green chili.
⏱️ 8 min - 3
Peel the two medium potatoes and chop them into medium-sized chunks (approximately 1-inch cubes or wedges).
⏱️ 5 min - 4
Heat a generous drizzle of olive oil (approximately 2-3 tablespoons) in a large pan over medium heat. Add the sliced red onion, minced garlic, deseeded and sliced red chili, and sliced green chili to the hot oil. Sauté until fragrant and softened.
⏱️ 7 min - 5
Add the chopped potatoes to the pan with the sautéed aromatics. Stir well to combine.
⏱️ 2 min - 6
Open a can of chopped tomatoes and pour them into a measuring jug. Using an immersion blender, blend the chopped tomatoes until smooth, creating a pureed tomato sauce (approximately 400-450ml).
⏱️ 3 min - 7
Pour the pureed tomato sauce over the potatoes and aromatics in the pan. Stir to combine all ingredients. Cover the pan with a lid and let it simmer until the potatoes are partially cooked (this will take about 10-12 minutes).
⏱️ 12 min - 8
Remove the lid. Carefully place the seasoned cod fillets into the simmering sauce. Sprinkle capers and Kalamata olives over and around the fish.
⏱️ 2 min - 9
Gently push the fish and other ingredients around with a spatula to ensure they are submerged in the sauce and well combined. Cover the pan again with the lid. Continue to simmer until the fish is almost cooked through (about 8-10 minutes).
⏱️ 10 min - 10
Once the fish is almost cooked through, remove the lid and add a few handfuls of fresh spinach leaves on top of the dish.
⏱️ 1 min - 11
Cover the pan again briefly (1-2 minutes) to allow the spinach to wilt.
⏱️ 2 min - 12
The Stocco is ready to be served. It can be enjoyed directly from the pan, ideally with a piece of crusty bread to soak up the delicious sauce.
⏱️ 1 min