New recipe for the challenge: Tuscan Braised Cod Saute medium sliced onion in 1 T EVOO until soft or lightly browned Add 1 -2 cloves garlic sliced and cook for minute. Add 1 14 oz. can artichokes, drained and chopped* 1/2 cup chopped Kalamata olives 1 T. capers, drained and rinsed 1 26 oz. can jarred pasta sauce with merlot and mushrooms * Bring to boil on medium high, reduce to lower heat, add cod fillets and simmer covered until fish is done. *I used lima beans instead of artichokes and used one can of no salt added tomatoes along with some red wine instead of the jarred pasta sauce and it came out great. Squeezed a little fresh lemon juice over it then grated some aged parmesan over it right before serving.
I browned an onion in some olive oil (not the fish oil because I didn't want to risk the oil making the sauce not keep as well). Then I stirred in a 28 oz can of chunky tomato sauce (tomato sauce with some tomato bits in it). Spiced it as usual (red wine, red pepper flakes, basil, oregano, dash of garlic, Tabasco and Worcestershire sauce).
I didn't put the single can of sardines in the sauce -- again so the leftovers would have a longer life. Instead I tossed the room temp sardines with the hot pasta and added some Parmesan -- that was good enough to chow down on right there! Then put a ladle of the sauce on. Yummy!
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