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Cod with Pancetta, Artichokes, and Olives

Perfect winter recipe

By Laura Reisman - January 19, 2018

Ingredients:

  • 4 (6-ounce) pieces fresh cod loin fillet
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces pancetta, cut into ¼-inch dice
  • 1 medium yellow onion, cut into ¼-inch dice
  • 1 teaspoon fresh thyme leaves
  • ⅛ to ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 1 (15-ounce) can diced fire-roasted tomatoes in juice
  • 1 cup marinated artichoke hearts, drained and chopped
  • ½ cup large green olives, pitted and halved

Directions: Pat the cod dry and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta and cook, stirring, until crisp and golden, 2 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat behind in the pan.

Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up. Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes. Add the wine and cook until the pan is almost dry, about 1 minute. Add the tomatoes and their juice, artichokes, and olives. Simmer, stirring occasionally, to meld the flavors, about 2 minutes.

Lower the heat to medium and nestle the fish into the sauce, keeping the seared side exposed. Cover and cook until the fish is opaque and just cooked through, about 3 minutes. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.