Cod in tomato sauce with prunes and rosemary
4 servings
25 minutes
Cod in tomato sauce with prunes and rosemary is an exquisite dish of Russian cuisine that combines the tender texture of fish with the rich sweet-sour flavor of the sauce. This recipe recalls the ancient traditions of merchant feasts where seafood was paired with dried fruits and aromatic herbs. Prunes add a light sweetness and velvetiness to the dish, while rosemary contributes a refined spiciness. Balsamic vinegar gives the sauce a soft acidity balanced by ripe tomatoes. The dish is perfect for festive dinners, accompanied by a glass of white wine. It can be served with creamy mashed potatoes or crispy baguette, enhancing the flavor with light notes of olive oil and freshly ground pepper.
1
Thinly slice the onion into half-rings - it should yield 1 cup. In a blender, puree the canned tomatoes until smooth - 6 cups. Cut the fish into medium pieces. Cut each prune into 3 parts.
- Onion: 1 head
- Canned tomatoes: 1.5 kg
- Cod: 2.3 kg
- Pitted prunes: 350 g
2
Heat grape seed oil in a large skillet over medium heat. Add onion and sauté until translucent for 6 minutes. Pour in vinegar and sauté for another 30 seconds. Then add tomato puree and water. Bring to a boil.
- Grape seed oil: 2 tablespoons
- Onion: 1 head
- Balsamic vinegar: 2 tablespoons
- Canned tomatoes: 1.5 kg
- Water: 1 glass
3
Salt and pepper the fish. Place it in the sauce with prunes and rosemary. Cover and cook for about 12-15 minutes until the fish is done.
- Cod: 2.3 kg
- Pitted prunes: 350 g
- Fresh rosemary: 4 stems
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Serve drizzled with olive oil and sprinkled with freshly ground black pepper.
- Extra virgin olive oil: to taste
- Freshly ground black pepper: to taste