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Fish, South and mountains

Cod à la niçoise with rice

Cod à la niçoise with rice is a simmered fish dish with tomatoes, black olives, capers and basil, for 4 people in 40 minutes. It's an easy recipe, around €3.60 per serving. The key to success is gentle cooking, the fish sits whole in the sauce and is never flipped.

Tonight we're heading to the French Riviera with cod simmered in olives and basil, your rice just has to follow along.

Cod à la niçoise with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This dish smells like the south of France from the first minutes, as the tomatoes slowly break down in olive oil and garlic. The cod cooks covered right in that sauce, soaking up the juices from the olives and tomatoes without drying out. Fresh basil stirred in at the end and capers added at the very last minute bring a little bite that wakes up the whole dish, without ever covering up the fish.

This is a good weeknight recipe when you want something simple but different from plain pan fried fish. It also works well for guests, the plate looks good with its red, black and green against the white rice. At Mon Chou, we like this kind of dish where everything simmers quietly while the rice cooks on the side, no constant watching needed.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Ripe tomatoes 600 g
  • Onion 1
  • Garlic 2 cloves
  • Basil 6 sprigs

Pantry

  • Black olives 80 g
  • Capers 1 tbsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Slice the onion and garlic, dice the tomatoes, and sauté everything in olive oil over medium heat.

    Dip the tomatoes in boiling water for 30 seconds, the skin will come off on its own.

  2. Let the sauce simmer down until smooth and glossy, then season with salt and pepper. 15 min

    A pinch of sugar softens the acidity if your tomatoes are a bit underripe.

  3. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Keep it covered off the heat, it stays fluffy until serving time.

  4. Place the cod fillets in the sauce, add the olives, and let it cook covered over low heat. 10 min

    Don't flip the fish, just spoon some sauce over it so it stays whole.

  5. Sprinkle with capers and torn basil, then serve over the rice.

    Tear the basil by hand, it browns less than when cut with a knife.

Our tips to get it right

  • Pick cod fillets that are thick and similar in size, they'll cook evenly and stay tender inside.
  • Let the tomato sauce really break down before adding the fish, it should coat a spoon, otherwise the cod will release too much water as it cooks in it.
  • Serve the dish as soon as the fish is cooked, cod keeps cooking from residual heat and can turn dry if it sits too long in the hot sauce.

The variations

  • Swap the cod for pollock or sea bream, two white fish that hold up well to this kind of simmered cooking.
  • For a vegetarian version, replace the fish with rinsed chickpeas, added at the same time as the olives.
  • For a quicker version, use a can of crushed tomatoes instead of fresh ones, you'll save about ten minutes on the sauce.

What to serve it with

  • A drizzle of raw olive oil on the rice
  • A lemony arugula salad
  • A cold glass of dry white wine

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, fish doesn't keep well longer than that. Reheat gently in a pan or covered in the microwave on low power, so the cod doesn't dry out. Freezing isn't recommended, it affects the texture of both the fish and the tomatoes.

Questions about this dish

Can I make the tomato sauce ahead of time?

Yes, you can make the olive tomato sauce the day before and keep it in the fridge. Just reheat it gently and add the cod when you're ready to cook it on the day you serve it.

What kind of rice works best here?

A classic long grain white rice works perfectly, it stays light under the sauce. You can also try basmati rice for a slightly stronger aroma.

How do I know when the cod is cooked?

The cod fillet is done when the flesh turns opaque and flakes easily with a fork. Count on about 10 minutes covered over low heat for medium thickness fillets.

Can I use green olives instead of black ones?

Yes, green olives work too, though they bring a saltier, sharper flavor. Rinse them well before adding if they're very salty.

How long does it take to make a cod à la niçoise with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cod à la niçoise with rice?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cod à la niçoise with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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