Special Occasions

INGREDIENTS

• 3 tablespoons olive oil
• 2 large cloves garlic, peeled
• 3⁄4 cup dry sherry
• 1 1⁄2 cups canned plum tomatoes with juice, coarsely chopped
• 3⁄4 teaspoons salt
• Freshly ground black pepper
• 4 thick OCI Cod Fillets or Cod Loins, thoroughly defrosted if frozen (about 2 lb total)
• 1⁄4 cup diced pitted prunes
• 2 tablespoons finely chopped parsley

METHOD

In a large frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until it is golden brown on all sides. Using a slotted spoon, remove and discard the garlic. (It is used only to flavour the oil.)

Add the sherry to the pan and boil it for 3 or 4 minutes, or until it is reduced by half. Add the tomatoes with their juice, the salt and a generous grinding of pepper. Bring the mixture to a boil.

Add the cod, reduce the heat to low, partially cover the frying pan and cook for 10 to 12 minutes or until the cod flakes easily with a fork. Gently remove the cod and place the pieces on a platter or 4 individual plates. Keep the fish warm in a low oven while you finish the sauce.

Add the prunes and parsley to the mixture remaining in the frying pan and simmer slowly for about 3 minutes. Taste for seasoning and add more salt if necessary. Spoon the sauce over the fish and serve immediately.

SERVINGS: 4