40 minutes- 4 servings

1 (24-ounce) can peeled tomatoes, juices drained,tomatoes roughly chopped

3/4 cup pitted black olives

3 tbs extra virgin olive oil

2 bay leaves

1/4 tsp dried thyme

1/4 tsp sugar

Fine sea salt

Freshly ground black pepper

1 1/2 pounds cod fillet,cut into 2-inch square pieces

In a large skillet with lid,combine tomatoes, olive oil,bay leaves , thyme, sugar and generous pinch of salt and pepper. Over medium heat, bring just to a simmer, then reduce heat to low and cook, covered, 20 minutes. Add cod and continue to cook, uncovered, until cod is cooked through and sauce is flavorful, about 12 minutes more. Serve warm.