Risotto alla puttanesca con baccalà mantecato e burrata

anchovies

🥗Healthier: capers

💰Cheaper: sardines

Sardines provide a similar flavor profile at a lower cost.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost of wine.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and anchovies, cooking until garlic is fragrant and anchovies dissolve, about 2 minutes.

Stir in red pepper flakes, capers, and black olives; cook for another minute.

Add canned tomatoes, breaking them up with a spoon, and bring to a simmer.

Season sauce with salt and black pepper; let simmer for 10-15 minutes to thicken.

While sauce simmers, season cod fillets with salt and black pepper.

In a separate skillet, heat olive oil over medium-high heat.

Add cod fillets and cook for 4-5 minutes on each side until golden and cooked through.

Remove cod from skillet and set aside on a plate.

Stir chopped parsley and lemon juice into the sauce just before serving.

Place cod on plates and spoon puttanesca sauce over the top.

Garnish with additional parsley and lemon wedges, if desired.

Cooking Techniques

Spice Level:

Allergens