Did you ever wonder why Mediterranean cuisine features so much cod when there is not a cod to be found between Gibraltar and the coast of Lebanon? Intrepid sailors in the late Middle Ages found the seemingly endless supply of cod off the coast of North America, and it became a staple of Mediterranean cuisine. Usually it is used in its dried, salted form, but I found that gently poaching cod in fresh olive oil and serving it with a stew of tomatoes and peppers produces a fish with delicate textures and a less salty, “fishy” flavor. Don’t be concerned about the amount of olive oil I use here. You can always fry a few potatoes in it, which will remove any impurities and fishy taste, and then store it in the fridge to reuse for any recipe that calls for cooking in olive oil.
Cod is endangered in many areas, particularly in new england. Ask your fish source where it came from and if it’s sustainable.