Ingredients
2 tablespoons grapeseed oil
1 small onion, sliced (1 cup)
2 tablespoons balsamic vinegar
2 cans (28 ounces each) peeled whole tomatoes, pureed (about 6 cups)
1 cup water
5 pounds cod, cut into ten 4-inch pieces
Coarse salt and freshly ground pepper
12 ounces pitted prunes, cut into thirds
3 or 4 rosemary sprigs
Extra-virgin olive oil, for drizzling
Preparation
Heat grapeseed oil in an extra-large straight-sided skillet (or 2 medium skillets) over medium heat. Add onion, and cook until translucent, about 6 minutes. Add vinegar, and cook for 30 seconds. Add tomato puree and water, and bring to a boil.
Season cod with salt and pepper. Add cod, prunes, and rosemary to sauce. Cover, and simmer until cod is just cooked through, 12 to 15 minutes. Serve warm, drizzled with olive oil and seasoned with pepper.
