1 pound fresh or frozen cod fillets
1/4 cup water
2 teaspoons cornstarch
2 Tablespoons Oilerie extra virgin olive oil
2 cloves garlic, minced
2 large tomatoes, chopped
1 onion, cut in wedges
1 small green bell pepper, seeded and cut into thin strips
1/4 cup dry white wine
1 teaspoon fresh basil
1/2 teaspoon Curt's Cooking Spice (available at Oilerie.com)
1/4 cup ripe olives, pitted and sliced
1 (1 pound) package Oilerie fettuccine or linguine, cooked per package directions.
Grated Parmesan cheese

Thaw fish if frozen. Cut into 1 - inch pieces.
For the sauce; stir together water and cornstarch; set aside. Preheat a large skillet over medium heat; add olive oil. Cook garlic in hot oil for 15 seconds. Add tomatoes, onion, green pepper, wine , basil and Curt's Cooking Spice. Cook and stir about 5 minutes or until onion and green pepper are tender. Add the fish to the skillet. Bring to boiling; reduce heat. Cover and simmer gently for 4-6 minutes per 1/2 inch thickness of fish or until fish just flakes with a fork. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in olives. Serve immediately over hot cooked Oilerie fettuccine or linguine. Pass the parmesan cheese.

This is a great meal we used walleye to replace the cod it was outstanding needs a touch of salt and a little more pepper, red would give it color and a person could spice it up a bit with a little chill pepper but was easy and great. Left by: Brian Weller (January 9th 2010)