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Cod with tomatoes is an easy recipe where the cod is gently simmered in a rich tomato sauce with capers and delicious Gordal olives. In less than 30 minutes you'll have a healthy and delicious dinner on the table!
This post is sponsored by European Olives
Cod with tomatoes
This cod recipe is one of our favorites.
Mild-flavored cod fish is gently poached in a richly flavored tomato sauce. They are the perfect match for each other.
To make a sauce that is deliciously bold we use a couple of tricks.
- Gordal olives. They add a wonderful depth of flavor to the sauce.
- Capers. Salty and tasty.
- Red wine. Just a little more than a splash adds a ton of flavor.
- Smoked paprika. Even the little bit that we use here gives the sauce a beautiful, subtle smokiness.
Why we love European olives
In this cod recipe, we've used Gordal olives. They're big, buttery, green beauties that are as good to snack on as they are to cook with.
Gordal means “the fat one” in Spanish and is sometimes referred to as “the beauty of Spain.” Their delicate flavor makes them easy to love. It's a good thing as they're a healthy snack option!
Did you know that in Canada, one out of every two olives eaten comes from Spain, including the Gordal olives used in this cod with tomato sauce recipe?
How to make cod with tomatoes and Gordal olives
This cod fish recipe may look and taste fancy, but it is very simple to make. Here's what you're going to do:
- Make the tomato sauce. Saute onions and garlic then simmer them with red wine, tomatoes, Gordal olives, and capers until the sauce is thick and rich tasting.
- Poach the cod in the sauce. Put the cod fillets into the pan with the sauce, cover it, and let them simmer gently for about 8 minutes.
That's it! You've just made cod with tomato sauce!
How long does cod with tomato sauce last?
This recipe will keep for 2 days in your fridge. Make sure to reheat it gently. You only want to warm the fish, not cook it more.
Can I freeze this recipe?
Cooked fish doesn't freeze very well as it tends to be tough and overcooked once reheated.
But the sauce freezes very well! It will keep well for up to 3 months in your freezer. When you want to make this recipe, simply warm it and add the cod to the hot sauce to cook.
What to serve with this cod recipe
Since the cod is cooked in the most flavorful tomato sauce, you'll want something to spoon it over.
- 2 tablespoons olive oil
- 1 medium onion (finely minced)
- 3 cloves garlic (finely minced)
- ½ cup red wine
- 28 ounce can diced tomatoes
- 2 cups Gordal olives (1 cup chopped, 1 cup whole)
- 2 tablespoons capers
- ½ teaspoon EACH: smoked paprika, salt, and pepper
- Optional: a pinch of chili flakes
- 1 ½ lb cod (cut into 4 pieces)
- Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.2 tablespoons olive oil, 1 medium onion, 3 cloves garlic
- Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.½ cup red wine, 28 ounce can diced tomatoes, 2 tablespoons capers, ½ teaspoon EACH: smoked paprika, salt, and pepper, Optional: a pinch of chili flakes
- Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.1 ½ lb cod
- Serve with 1 cup of whole Gordal olives on top.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.