This is a quick version of the classic Portuguese pairing of fish and pork, often done with clams or other fish as a stew known as a cataplana. I didn’t have wherewithal to manage a cataplana so I improvised after buying cod at a farmer’s market.
Ingredients
- 1 tablespoon olive oil
- half pound linguica (or other spiced, smoked sausage) chopped into half-inch cubes
- 3 cloves of garlic, sliced
- 1 pinch red pepper flakes (optional)
- 1 cup dry white wine
- 2 large tomatoes or three medium
- 1 red bell pepper, cored, seeded and blended coarsely with a half teaspoon of salt
- 2 bay leaves, fresh if possible, or dried
- 1 to 1.5 pounds fresh cod, cut into four serving-size chunks
- salt to taste
- 1 handful parsley, chopped for garnish
Directions
- In an oven-proof frying pan, heat the oil over medium and brown the linguica, roughly 10 minutes. Don't worry if it falls apart, as the real stuff is apt to do.
- Add the garlic and sauté for a minute or two. Add a pinch of red pepper flakes (optional)
- Add the wine to deglaze the pan
- While the linguica is cooking core, seed the red pepper, and put in a blender or food processor with a half teaspoon of salt until it becomes a coarse paste, and add that. If you have massa de pimentao already, add three heaping tablespoons
- Add the tomatoes and bay leaf and then let the sauce simmer and breakdown, 15 to 20 minutes. If it gets thick, add more wine or water. It should be a little soupy. Taste for salt.
- Preheat the oven to 425 degrees while the sauce simmers.
- Salt the cod and nestle the pieces in the sauce, put the pan in the over and roast until done, 10 minutes or so, depending on the thickness of the cod, checking frequently.
- Set the fish on individual plates and spoon the sauce around or over it. Garnish with parsley.