Note: We tasted tested this new dish last night and it was very good. The next time I make this sauce I may either try capers or olives.
- 4 Tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 3 slices hot capacola
- 3 slices pancetta
- One 14-ounce can petite diced tomatoes, with juice
- 1 1/2 Teaspoon dried thyme
- 1 Teaspoon dried parsley
- 1/4 Cup red wine
- 1/2 Cup low-sodium chicken broth
- Four 6-ounce cod loins
- 2 Teaspoons dried thyme
- 1 1/2 Teaspoon sea salt, plus more to taste
- 1/2 Teaspoon freshly ground pepper, plus more to taste
Heat 2 tablespoons of the olive oil in a large Dutch oven, add the onion, and cook until tender over medium-low heat. Add the garlic and continue to cook until tender. Add the yellow peppers and cook for 2 minutes. Then add in the capacola and pancetta. Cook for about 3 minutes, until the peppers start to soften and the meat starts to crisp.
Add the tomatoes, thyme, and parsley and simmer, stirring often using a wooden spoon, over low heat for 20 minutes.
Add the red wine and chicken broth and cook on low heat for another 10-15 minutes. Taste for additional seasonings.
Heat a large griddle pan until very hot, add the rest of the olive oil. Season the codfish on both sides with thyme, salt, and pepper.
Add the cod loins to the pan. Lower the heat to medium and sauté until the fish is golden brown on the bottom, about 6-8 minutes. Turn the fish over and finish cooking for another 2-3 minutes. Let sit for 5 minutes.
To serve ladle Italian sauce in the middle of the pate them place sautéed cod in the center and serve immediately.