Sauteed Cod with Rich Ketchup Sauce

1. 1

   In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and Tabasco and bring to a boil over moderate heat.

2. 2

   Remove from the heat.

3. 3

   Heat 3 tablespoons of the olive oil in a large skillet.

4. 4

   Add the onion and garlic and cook over moderately low heat until translucent, 5 to 6 minutes.

5. 5

   Add the red bell pepper, celery and chile and cook until crisp-tender, about 5 minutes.

6. 6

   Transfer the sauteed vegetables to a bowl and add the tomato, olives, capers, saffron, basil and thyme.

7. 7

   In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.

8. 8

   Season the cod with salt and pepper and add the steaks to the skillet.

9. 9

   Cook over moderately high heat, turning once, until golden and crisp and the flesh flakes easily, about 12 minutes.

10. 10

    Rewarm the sauce and pour about 2 tablespoons in the center of each of 4 large dinner plates.

11. 11

    Set the cod steaks on the sauce and spoon the vegetables on top.

12. 12

    Serve immediately, passing any additional sauce alongside.

* Per serving · 4 servings · Values may vary.