This is Pacific cod caught by hook and line or pot in the Bering Sea and Gulf of Alaska, slow pressure-cooked in small batches in Klawock, then tumbled into a peperonata of roasted red peppers, tomato, garlic, and a little anchovy for depth. Mild, clean cod against a deep, rustic, almost stew-like sauce. Try going with crusty bread or a bowl of pasta.
