Elaine Cooks

I was inspired by this recipe after tasting the various fresh seafood available in Sicily, in particular, seasoned with tasty brined, slightly salted, con Capperi (this translates (by me) in English to with really good capers!). This dish includes braised cod, topped with sauteed cherry tomatoes, olives and onions, and seasoned with Aeolian capers, which grow abundantly on plants (referred to as Capparis Spinoa) in the Aeolian Islands (interesting fact: capers are grown from plants and harvested from their flower buds, on islands off of Sicily. The capers, once harvested, are pickled and then sold and distributed as capers from the Aeolian Island of Salina, see below).

A Note on the Aeolian Islands

The Aeolian Islands, consisting of seven islands created by erupted volcanos being referred to by some as the “Seven Sisters” (as a Vassar College graduate from one of the “Seven Sister” colleges in the U.S., this is a charming connection for me ), are a chain of seven of the largest volcanic islands in the Tyrrhenian Sea, north of Sicily.  The group name of the islands is a nod to Aeolus, the Greek demigod of the winds but has also been honored for the variety of capers farmed and harvested on the second largest island, Salina. These islands are destinations for tourists seeking relaxing beach getaways, hiking, site seeing, and, of course, delicious seafood!

Now..Let’s address the volcanos…The last major volcanic eruption on the Aeolian Islands was on the Island of Vulcano between 1888 and 1890, named after, based on Roman belief, the Roman god of fire (who, metaphorically, created a chimney on the island). Volcano is the third largest island,  preceded by Ligari, which offers the easiest travel to and from other islands, and Salina.

A note on Salina…this island boasts, with about 2,300 residents, the largest harvest of Aeolian capers that contribute a key ingredient to this recipe!

The remaining four islands of the “Seven Sisters” include Stromboli, Filicudi, Alicudi and Panarea, each with a few hundred or fewer residents. All seven islands are preferred by tourists for relaxing beach getaways, hiking, and site seeing, some more remote. Among the most remote, reserved mostly for residents, is the island of Alicudi with less than 100 residents and enforcement on restrictions against the use of motorized vehicles) – anyway, likely no exports of capers from Alicudi….but I would love to visit!

OK, on to the Recipe!

Ingredients

• 4 cod fillets, about 6 ounces each
• 1 cup rinsed cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 3 cloves fresh garlic, freshly sliced (note: unpeeled garlic can last one month; once peeled, use or lose!)
• 1/2 cup sliced yellow onion (equal to 1 medium yellow onion)
• 1/4 cup castelvetrano green olives, grown in Southwestern Sicily, pitted and halved
• 1/4 cup black olives, pitted and halved
• 2 tbsp Aeolian Capers, drained and rinsed
• 1/8 tsp dried oregano
• pinch of crushed red pepper
• kosher salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, if desired

Instructions

Rinse and pat dry the 4 cod fillets. Season to taste with salt and pepper. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the yellow onion, together with the dried oregano, mix and saute for 2-3 minutes until the onions become translucent.

Add the sliced garlic, together with the tomatoes, olives and capers. Stir to combine.

Sprinkle in the pan the crushed red pepper and allow the tomatoes to soften, approximately 3-4 minutes.

Gently nestle the seasoned fillets into the tomato, olive and caper mixture.

Reduce to low, cover, and allow the dish to simmer for about 10 minutes (which could be more or less depending upon the thickness of the cut of the fish.

Serve immediately, with some chopped fresh flat leaf parsley, and perhaps add a side of sauteed baby spinach with garlic.

Serves 4.

Buon Appetito!