Cod alla pizzaiola
Cod alla pizzaiola with tomato water, bread crumble and herring roe.
In this recipe, gently oven-cooked cod is balanced by the acidity of the tomato water and the savory flavor of the herring roe. The bread crumble adds a crisp contrast to the cod’s tender texture. A dish with Mediterranean flavors.
Why prepare the tomato water in advance?
Salt helps the tomatoes release their juices. Leaving them to rest in the refrigerator for about a day and a half allows the liquid to collect at the bottom and absorb the flavors of basil and oregano.
How to make cod alla pizzaiola
The cod is cooked at a low temperature in the oven, covered and with cream. It is served with the tomato water prepared in advance and toasted bread crumble seasoned with oil, oregano and colatura di alici (Italian anchovy sauce).
Ingredients for 4 servings
For the cod
- 800 g cod, divided into 4 fillets
- 200 ml heavy cream
- Oil, salt and pepper, to taste
For the tomato water
- 1 kg assorted tomatoes
- Coarse salt, to taste
- Oil, to taste
- Dried oregano, to taste
- Fresh basil, to taste
For the bread crumble
- 3 slices of bread
- Oil, to taste
- Dried oregano, to taste
- Colatura di alici (Italian anchovy sauce), to taste
To finish
- Herring roe, to taste
- Fresh basil and oregano, to taste
- Oil, to taste
Method
- Prepare the tomato water. Roughly chop the tomatoes and place them in a bowl. Add coarse salt, oil, oregano and basil. Mix, then squeeze the tomatoes by hand to release their juices. Cover and leave to rest in the refrigerator for about a day and a half, until the liquid has collected at the bottom.
- Preheat the oven to 90°C (194°F).
- Cook the cod. Arrange the fillets in a baking dish and season with salt, pepper and a drizzle of oil. Add the cream and cover the dish with aluminum foil. Bake for about 15 minutes.
- Make the crumble. Crumble the bread, season it with oil and oregano, and toast it in the oven until golden. Transfer it to a skillet and season with colatura di alici.
- Plate and serve. Arrange the cod on the plates and add the tomato water and bread crumble. Finish with the herring roe, a drizzle of oil, basil and oregano.
