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Enjoy my favorite simple discovery of this past season of pop-up suppers.

Five ingredients and absolutely delightful.



☐ 3 cups Cod Fillets

☐ 1 Celery Stalk

☐ 1 Carrot

☐ 1 Small Onion

☐ 1 Large Can of 2 Crushed Tomatoes

2 Bay Leaves

Salt, to taste

OPTIONAL: Polenta/Rice/Grilled Crusty Bread


1 tbsp Fresh Flat Leaf Parsley

3 tbsp of Really Good Olive Oil

Red Chili Flakes

Cracked Black Pepper

Salt, to taste

Finely CHOP the celery, carrot, and onion, then SAUTÉ in olive oil until tender.
ADD the cod fillets, crushed tomato, and salt to the pan and COOK everything for 10 minutes over medium heat; Take care not to disturb the fish leaving it fairly whole.
SET aside and NESTLE bay leaves into the cooked dish and let stand covered while you prepare polenta or jasmine rice to accompany or even grilled fresh crusty bread with olive oil and fresh garlic.
(Alternatively, just let it sit for a moment with the bay leaves while you pour some wine and indulge starch-free.)
SCHOOLNITE PREP NOTE: You may also prepare the day before leaving the bay leaves in over night for a deeper flavor.
To serve, WARM the cod and vegetables on the stove top (REMOVE bay leaves) and PLACE the starchy base of polenta/rice/grilled toast in a shallow bowl.  SPOON cod and tomatoes over the base with a sprinkle of salt, a crack of fresh black pepper, a sprinkle of red chili flake, some fresh parsley, and a drizzle of that really good olive oil.