Bacalao a la Napolitana 

I always get nervous posting Italian recipes because our fellow universal mom Pia‘s husband is a famous Italian chef. 😅 I am going to share this dish though because it is so good and I hope you will love it just as much as I do. Use fresh fish, the most flavorful tomatoes that you can find and trust me It can’t get much better than this :-) we also served it with string beans and some fresh pasta.
love, Caroline ❤️

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons chopped parsley and basil
Hot pepper flakes, amount to taste
1 teaspoon dry oregano
1 cup plain water
2 tablespoons capers, rinsed
½ cup black or green olives, rinsed, pitted and halved
1 ½ lbs cod loins, cut into 4 – 5 inch servings
Salt to taste – see note above

Instructions

Fry the fish separately briefly and remove. Then prepare the sauce by cooking the tomatoes. In a large sauté pan, heat the oil. Add the oil, garlic and parsley and cook for several minutes. Add the crushed tomatoes, crushed pepper and oregano, and also add a cup of plain water. Cook the sauce for 15 minutes or so.
To the sauce, add the capers and olives and mix well into the sauce.
Gently add the fish into the sauce, making sure you have enough space and that the fish is not overcrowded. If the sauce has thickened too much, add a little bit more water.
With a wooden spoon, cover the fish with some of the sauce, assure the heat is on medium – low and simmer for 20 or so minutes. Check on fish a few times while cooking, adjusting heat as needed.
Taste for seasonings and add salt, if needed. Serve hot ❤️