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Fricassee of Pollack with Tomatoes, Capers & Olives

Provided by Mel & Sheryl London

Flaky, firm poached Cod is a versatile dish. It can be prepared ahead and served hot or at room temperature, as a salad or over orzo or rice.

Fricassee of Pollack with Tomatoes, Capers & Olives

Ingredients

  • 1 ½ lbs skinned Pollack fillet (substitute scrod or halibut)
  • Salt to taste
  • 3 sprigs thyme
  • 5 whole black peppercorns
  • 1 bay leaf
  • 1 lemon wedge
  • 2 tablespoons olive oil
  • 2 large onions (about ½ pound), coarsely chopped (about 1 ½ cups)
  • 2 or 3 medium cloves garlic, finely chopped (about 2tsps)
  • 1 – 14oz can Italian plum tomatoes coarsely chopped, or 5 large, fresh tomatoes diced
  • 2 anchovies, rinsed and cut into small pieces
  • 3 teaspoons coarsely chopped parsley
  • Black pepper to taste
  • 1 tablespoon large capers, rinsed
  • 9 pitted Kalamata olives

Directions

To poach the fish, sprinkle it with salt and set it aside. In a medium skillet, add water to one inch from the top of the pan. Add the thyme, peppercorns and bay leaf, then squeeze the lemon and drop the wedge in as well. Bring to a boil. Then add the fish and cover the pan, lowering the heat to simmer. Simmer gently for about 8 minutes and then test for doneness at the thickest part. Remove the fish to a plate with a slotted spatula, cover with aluminum foil and set it aside. Discard the poaching liquid. This can be prepared in advance and refrigerated until ready to make the sauce.

Wipe out the skillet, add the oil and heat over medium-high heat. Add the onions and saute, stirring frequently until wilted. Add the garlic and continue to saute for one minute, then add the tomatoes, anchovies and one teaspoon of the parsley. Add black pepper to taste.

Lower the heat, cover the pan and simmer for 5 minutes. Stir in the capers and olives and cook for one to two minutes more. Break the fish into one inch chunks and gently combine with the sauce. Transfer to a serving dish and sprinkle with remaining 2 teaspoons of parsley. Serve hot over rice or orzo or at room temperature.

Serves 4

 

MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.