Stewed Cod and Tomatoes
Print This Recipe
INGREDIENTS 3 tablespoons olive oil
1 cup coarsely chopped green peppers
1-1/4 cups coarsely chopped onions
4 large garlic cloves, minced
2 cans (14.5-ounces each) whole tomatoes, broken apart, with juices
Salt and pepper, to taste
1-1/2 pounds cod fillets, or other firm white-fleshed fish, at least 1-inch thick
4 tablespoons chopped fresh parsleyHeat a large sauté pan over medium-high heat. Add the green peppers and onions. Sauté until softened, about 5 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, salt and pepper.
Cover and cook until the tomatoes cook down slightly, about 5 minutes.
Cut the fish fillets first down the center, then into 3 or 4-inch pieces. Place on top of the tomatoes. Sprinkle with parsley, salt and pepper. Cover and cook over medium-low heat until the fish is done, about 5 minutes. Serve immediately over Buttery Toasted Orzo or rice.
Serves 4