I know it sounds odd adding sweet, dried fruit into a hearty tomato sauce, but in fact, it is a classic flavor combination in Italian and even Sicilian cooking. Especially in southern Italy (with their proximity to North Africa) the combination of sweet with salty with tangy is used quite a bit, especially in conjunction with tomatoes, a staple crop in the region.

This tasty recipe starts with a saute of onion in olive oil, then a quick deglazing of the pan with tangy balsamic vinegar. Next comes the tomato puree, a touch of liquid to thin out the sauce and the cod pieces.  The pot is then covered after the dried plums and fresh herbs are added in so that the fish can poach.  Flaky cod is used in this dish, but feel free to use any of your favorite fish or even shellfish.  Try serving this dish with cous cous or even an orzo pilaf, or even creamy polenta.

(To view this recipe, click on the following link: http://www.marthastewart.com/342442/poached-cod-in-tomato-sauce-with-prunes)

Tagged: balsamic vinegar, cod, cod fillet, cod in tomato sauce with prunes, cod with tomato sauce, dried plums, fish, fresh rosemary, Martha Stewart, Martha Stewart.com, onion, poached fish, prunes, tomato puree