Ingredients

• Ingredients
  1. 1 stick plus 2 tablespoons (5 ounces) unsalted butter
  2. 1/4 cup ketchup
  3. 1/4 cup soy sauce
  4. 1/4 cup red wine vinegar
  5. 1/2 teaspoon Tabasco
  6. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  7. 1/2 cup finely chopped onion
  8. 1 garlic clove, minced
  9. 1 red bell pepper, finely diced
  10. 2 celery ribs, finely diced
  11. 1 serrano chile, seeded and minced
  12. 1 plum tomato—peeled, seeded and finely chopped
  13. 6 large green olives, pitted and coarsely chopped
  14. 6 alamata olives, pitted and coarsely chopped
  15. 1 tablespoon nonpareil capers
  16. Pinch of saffron threads
  17. 2 teaspoons shredded basil
  18. 1 teaspoon thyme leaves
  19. Four 6-ounce skinless, boneless cod steaks, about 1 inch thick
  20. Salt and freshly ground pepper

Directions

1. In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and Tabasco and bring to a boil over moderate heat. Remove from the heat.
2. Heat 3 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over moderately low heat until translucent, 5 to 6 minutes. Add the red bell pepper, celery and chile and cook until crisp-tender, about 5 minutes. Transfer the sautéed vegetables to a bowl and add the tomato, olives, capers, saffron, basil and thyme.
3. In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the cod with salt and pepper and add the steaks to the skillet. Cook over moderately high heat, turning once, until golden and crisp and the flesh flakes easily, about 12 minutes.
4. Rewarm the sauce and pour about 2 tablespoons in the center of each of 4 large dinner plates. Set the cod steaks on the sauce and spoon the vegetables on top. Serve immediately, passing any additional sauce alongside.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Let the vegetables return to room temperature before serving.