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    Cod puttanesca

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    Cod puttanesca

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    2 tbsp extra virgin olive oil
    3 cloves garlic, thinly sliced
    2 anchovies in oil, drained and chopped
    ½ tsp red bell pepper flakes
    30g pitted dry black olives, roughly torn
    1 tsp nonpareille capers, drained
    1 tbsp tomato purée 200g finely chopped tomatoes (from a can or carton, such as Mutti Polpa)
    260g pack No.1 Icelandic Cod Loin, cut into 2 equal-sized pieces
    150g wholewheat fusilli
    ¼ x 25g pack flat leaf parsley, roughly chopped


    1. Heat the oil over a medium heat in a large, lidded sauté or frying pan. Add the garlic and fry for 1-2 minutes, until golden. Add the anchovies and fry for 1 minute, mashing them into the oil with a wooden spoon.

    2. Stir in the pepper flakes, olives and capers, then fry for another minute. Stir in the tomato purée, add the chopped tomatoes and simmer gently for 2-3 minutes. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions.

    3. Nestle the cod fillets into the puttanesca sauce, cover with a lid and simmer over a medium-low heat for 7-8 minutes, until the fish is opaque and cooked through. Drain the pasta and top with the sauce, cod and parsley, then finish with some freshly ground black pepper.

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    Cook’s tip The puttanesca sauce can be made up to 24 hours in advance – just cover and chill until needed. Reheat to a gentle simmer before adding the cod.


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