Braised Cod in a White Wine, Tomato and Basil Ragu
There is nothing appealing about the word COD -you know it and I know it -but don’t let that stop you from making this dish! Cod, whether fresh or frozen is perfect for braising because it’s a white, flaky, mild fish – so it takes on every bit of the glorious flavor in which its simmering. The cannellini beans give it a heartiness so it truly is a full meal. Get a crusty (also not an appealing word!) loaf of sourdough ready for sopping up every last bite.
The Ingredients List
- 1 lb cod (fresh or frozen) cut into fillets
- 1 pint cherry tomatoes (I used heirloom cherry)
- 1 28oz can whole tomatoes
- 2 cups fresh spinach
- 2 green onions (with some dark green parts reserved)
- 1 can cannellini beans
- ¼ to ½ cup dry white wine
- 2 cloves garlic
- Red pepper flakes
- 1 ½ Tbsp Italian seasoning
- Salt & Pepper
Live Cooking Demo
The Cocktail
Final Say
This dish has everything I love – and even though I’m eating a full loaf of bread as I’m soaking up every last ounce of the ragu, it feels light and healthy! Light enough for a warm summer’s evening but also hearty enough for a cold winter’s night. PERFECTION. Of course, if you don’t Cod – use another white, flaky, mild fish in its place. You can’t go wrong with braising!