Grilled Cod with Raïto Sauce

Name: Grilled Cod with Raïto Sauce
Yield: about 2 cups sauce to serve 4
Ingredients: 4 cloves garlic, minced; 2 onions, peeled and chopped; 4 tablespoons olive oil; 1 tablespoon flour; 5 ripe tomatoes, peeled and chopped; 2 cups fruity red wine, such as Côte de Provence; A bouquet garni of 3 branches each of thyme, rosemary, parsley, and tarragon tied together with 2 cloves in cheesecloth; Salt and freshly ground pepper to taste; 1/3 cup black picholine olives, pitted and halved; 1 tablespoon capers, drained; 3 pounds grilled cod or tuna

December 9, 2011

Raïto, also spelled Raite or Rayte, is a very old sauce, traditionally served by Provençal Jews on Friday night over cod, either simply grilled or baked. Some people add a small whole fresh or canned anchovy, a few sprigs of fennel, and/or about 1/4 cup of chopped walnuts or almonds. Similar in taste to a puttanesca sauce, it can also be served over grilled tuna or pasta.

Cooks' Note

Don’t make this dish unless good fresh ripe tomatoes are available. Don’t use canned.

Recipe notes

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