- 3 tablespoons olive oil
- 6 anchovy fillets, chopped
- 2 - 3 large cloves garlic, thinly sliced
- 1 small red chile, such as finger or Fresno chile, seeded and chopped, or 1 tsp. crushed red pepper
- A handful ( 1/4 to 1/3 cup) oil-cured black olives, pitted and chopped
- 3 tablespoons capers, drained, or if salted, soaked and rinsed twice
- 1 can (28 oz.) plum tomatoes, preferably San Marzano, and their juices
- 1/2 cup dry vermouth
- A handful flat-leaf parsley, chopped
- A few basil leaves, torn
- 4 fillets (6 to 8 oz. each) cod or another sustainable white fish, cut from the thickest part of the fillet
- Salt and pepper
- Ciabatta bread
Preheat the oven to 350 degrees .
In a large, deep skillet with a lid, heat the oil, three turns of the pan, over medium. Add the anchovies; stir until they melt into the oil, about 1 minute. Reduce heat to medium-low; stir in the garlic and chile. Stir until fragrant, about 1 minute. Add the olives and capers; increase heat to medium-high. Add the tomatoes and vermouth, breaking up tomatoes with a spoon. Simmer until the flavors combine, about 5 minutes; add the herbs. Season the cod with salt and pepper, then add to the sauce. Cover; reduce heat to medium. Simmer until the fish is opaque and just cooked through, 7 to 8 minutes.
While the fish is cooking, warm the bread in the oven until crispy on the outside, about 5 minutes.
Divide the cod and sauce among 4 shallow bowls. Serve with the bread.