Cod in Mediterranean Broth

Cod in Mediterrnean Broth

As told by Joe Arena

Once again I chose wild-caught Alaskan cod—and I’m hooked.

Cod is a mild fish that embraces myriad styles and treatments. Also, it’s far more affordable than halibut or bass. I hope this means the cod population is roaring back.

This healthful dinner is simple to prepare and transports me to the Mediterranean. I encourage you to make your own olive tapenade, which is a preparation that’s deeply rooted in the culture.

Serves 4.


4 cloves garlic

3 Tbl olive oil

2 bunches torn Swiss chard leaves

2 28 oz. cans diced tomatoes

Salt and pepper, to taste

4 boneless cod fillets

Olive tapenade (directions to follow)


Smash four cloves garlic into your best olive oil in a large pot over medium heat until fragrant, 1-2 minutes. Add the Swiss chard leaves and the diced tomatoes with their juices. Season with salt and pepper and cook, stirring often, until the chard is tender. Do not overcook.

Nestle the four cod fillets into the tomatoes and chard. Cover and cook until the fish is opaque.

Just before serving, liberally add your olive tapenade to the fish, chard, and tomatoes.

Olive Tapenade


3 cloves garlic

1 cup pitted Kalamata olives

2 Tbl capers

3 Tbl chopped fresh parsley

2 Tbl lemon juice

2 Tbl olive oil

Salt and pepper, to taste


Place the garlic cloves into a food processor and pulse to mince. Add everything else and blend until finely chopped. Season with salt and pepper, although the tapenade may be salty enough from the olives.

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