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Recipe courtesy of Mary Ann Esposito, host of Ciao Italia

This recipe is from an article written in the Taunton Gazette about the Feast of the Seven Fishes, an Italian American Christmas Eve Tradition. To read the entire article and see more recipes click here.

2 tablespoons extra-virgin olive oil
1 onion, diced
2 ribs celery, diced
2 cups coarsely chopped plum tomatoes
1 tablespoon capers in brine, drained and minced
1 bay leaf
2 tablespoons chopped flat-leaf parsley
2 pounds fresh cod, cut into chunks
Fine sea salt to taste

In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until soft. Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes.

Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork. Add salt to taste and serve.