Makes 4 servings. Difficulty
3 Tablespoons olive oil, divided 4-5 slices of pancetta, chopped 1 small onion, chopped 1 garlic clove, minced 1/2 red bell pepper, diced 2 small carrots, cut into thin strips 3/4 pound cod filet 1 large vine-ripened tomato, chopped 2 Tablespoons kalamata olives, pitted and coarsely chopped 2 Tablespoons feta cheese, crumbled Salt and freshly ground black pepper to taste 2 Tablespoons fresh basil, slivered
In a large deep skillet, heat 1 tablespoon olive oil over medium heat. Add pancetta and fry until crisp. Remove with a slotted spoon and set aside on a plate. Add remaining oil, onion, garlic, bell pepper and carrots to skillet; sautéing for 10 minutes. Add wine and bring to a boil. Move vegetables to side of skillet and arrange cod in a single layer in center of skillet. Cover skillet and cook for 5 minutes. Add tomatoes and olives. Top with feta. Cover and continue to cook for 3 minutes or until fish is cooked through. Adjust seasonings to taste with salt and freshly ground black pepper.
Transfer cod to a serving platter. Surround cod with vegetables and drizzle with pan juices. Garnish with pancetta.