Tomato-Braised Cod & Fettuccine with Spinach & Capers

Tomato-Braised Cod & Fettuccine

with Spinach & Capers

35 MIN
4 Servings
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From the Test Kitchen

Chefs, in this satisfying recipe, we’re celebrating Mediterranean-style cooking. First, we’re making a rich tomato sauce with briny capers, warming turmeric and Herbes de Provence—a Southern French blend of dried herbs, traditionally including marjoram, rosemary and thyme. Then, we’re using that vibrant sauce to braise fillets of cod, a popular white fish in Mediterranean diets. Tossed with hearty fettuccine, this dish is an exciting way to enjoy the sea’s bounty.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
Tomato-Braised Cod & Fettuccine with Spinach & Capers
Title
time-saving
tips & techniques
Capers
How To: Small Dice an Onion
Crushed Tomatoes
Butter
How To: Mince Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the pasta:
1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta, gently stirring to separate the noodles. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Roughly chop the capers. Finely chop the parsley leaves and stems.

Cook & drain the spinach:
3 Cook & drain the spinach:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Rinse and wipe out the pot.

Start the sauce:
4 Start the sauce:

In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the crushed tomatoes, capers, drained spinach and reserved pasta cooking water; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid has thickened slightly.

Add & flake the cod:
5 Add & flake the cod:

While the sauce simmers, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Add the seasoned fillets to the pot of sauce. Cook, stirring occasionally to coat the cod, 6 to 8 minutes, or until the fillets are opaque and cooked through. Remove from heat. Without removing the cod from the pot, using 2 forks, carefully flake the cooked fillets into bite-sized pieces. Stir to combine; season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Stir the cooked pasta and butter into the pot of sauce and flaked cod. Return to heat and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide between 4 dishes. Garnish with the parsley. Enjoy!

Tips from Home Chefs

Tomato-Braised Cod & Fettuccine

Cook the pasta:
Stainless Steel Strainer
1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta, gently stirring to separate the noodles. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Roughly chop the capers. Finely chop the parsley leaves and stems.

Prepare the ingredients:
How To: Small Dice an Onion
How To: Mince Garlic
Cook & drain the spinach:
3 Cook & drain the spinach:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Rinse and wipe out the pot.

4 Start the sauce:

In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the crushed tomatoes, capers, drained spinach and reserved pasta cooking water; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid has thickened slightly.

Start the sauce:
Add & flake the cod:
5 Add & flake the cod:

While the sauce simmers, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Add the seasoned fillets to the pot of sauce. Cook, stirring occasionally to coat the cod, 6 to 8 minutes, or until the fillets are opaque and cooked through. Remove from heat. Without removing the cod from the pot, using 2 forks, carefully flake the cooked fillets into bite-sized pieces. Stir to combine; season with salt and pepper to taste.

6 Finish & serve your dish:

Stir the cooked pasta and butter into the pot of sauce and flaked cod. Return to heat and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide between 4 dishes. Garnish with the parsley. Enjoy!

Finish & serve your dish:
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