Merluzzo in Umido (Italian-Style Braised Cod)
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A restaurant-worthy fish dish that’s nearly impossible to mess up — the gentle braising keeps the cod tender while building a rich tomato sauce perfect for bread-dipping. Best served immediately
Merluzzo in umido is a classic, flavorful, and easy-to-make Italian recipe. As Italians say, “Il merluzzo, si sa, c’è chi lo ama e chi lo odia” — with cod, there are those who love it and those who hate it, even among seafood enthusiasts.
The dish exemplifies the Italian talent for transforming simple ingredients into something extraordinary. Don’t forget the crusty bread for “fare la scarpetta” — soaking up every bit of that delicious sauce!
Ingredient Notes
- Cod Fillets: Look for firm, white fillets with no strong fishy smell. If using frozen, thaw completely in the refrigerator and pat dry before cooking. The quality or lack thereof will either make or break this dish.
- Crushed Tomatoes: Canned crushed tomatoes work perfectly here. For a smoother sauce, use tomato passata instead. Fresh tomatoes can also work of course.
- Red Pepper Flakes: Adjust based on your heat preference or omit entirely for a milder dish.
- Salt: For 24 ounces of cod (6 servings), about ¾ to 1 teaspoon of salt distributed between the fish and sauce is recommended.
- Capers: Add 1-2 tablespoons of drained capers. They’re traditional in Merluzzo in Umido and provide a briny, tangy flavor that complements the dish perfectly.
- Black Olives: Use ¼ to ⅓ cup of pitted black olives, halved or sliced. Kalamata or oil-cured Italian varieties add the most authentic flavor, but regular black olives work well too.
The full list of ingredients is shown in the recipe card below.
Variations
- Merluzzo in Umido with Potatoes: Add thinly sliced potatoes to the sauce and let them cook until tender before adding the cod. This makes it heartier.
- Spicy Merluzzo in Umido: Increase the red pepper flakes or add chopped Calabrian chilies.
- White Wine & Lemon Version: For a lighter taste, skip the tomatoes and cook the cod in a sauce of white wine, garlic, lemon juice, and fish stock.
Methods Overview
Prepare the aromatics: Sauté garlic and (if using) onion (I don’t always include onion) in olive oil until softened but not browned.
Build the sauce: Add crushed tomatoes, olives, capers, wine or wine substitute, stock, and seasonings. Simmer: Let the sauce reduce slightly to develop flavors, about 5-7 minutes.
Cook the fish: Nestle cod fillets into the simmering sauce, cover, and cook until fish flakes easily with a fork (about 8-10 minutes depending on thickness). Finish: Add capers, fresh herbs, and optional olives in the last 2-3 minutes of cooking to preserve their flavors while allowing them to integrate with the sauce.
Tips & Techniques
- Don’t overcook the fish: Cod cooks quickly and becomes dry if overcooked. Look for an internal temperature of 145°F (63°C) or when it flakes easily with a fork.
- Layered seasoning: Season both the sauce and the fish separately for the best flavor development.
- Sauce consistency: If your sauce becomes too thick, add a splash more water. This shouldn’t be a problem, as I’ve found that cod releases a lot of liquid. If too thin, simmer uncovered for a few extra minutes.
- Serving suggestion: Serve with crusty bread, with a salad, or with a side of roasted vegetables to complete the meal.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Classic Merluzzo in Umido (Italian-style Braised Cod)
Video
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 14 oz tomatoes crushed canned is fine or fresh if they are nice and ripe
- 1/4 cup black olives
- 2 tbsp capers drained
- ½ cup white wine
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tbsp fresh lemon juice to finish
- 24 ounces cod fillets fresh or thawed (about 6 ounces for each serving)
- fresh parsley or basil chopped as garnish (whichever you prefer)
For Serving
- Italian bread homemade or storebought
Instructions
- Heat olive oil in a large pan over medium heat. Sauté garlic and onion until softened.
- Add the crushed tomatoes, olives, white wine, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes. Add lemon juice and stir.
- Nestle the cod fillets into the sauce, sprinkle with salt and pepper, cover with a lid slightly ajar, and cook for 8–10 minutes or until the fish flakes easily.
- Garnish with fresh parsley or basil and serve.