Stewed Cod

Too easy not to make… right now!

The sauce changes each time I make it, but includes different combinations of peppers, tomatoes and garlic. Roast the vegetables until soft, then sautee in olive oil, and cook the fish in the sauce that forms. Cod filets work perfectly for this, since they are firm, and won’t fall apart while they cook– but you can use other firm fish like salmon and snapper as well.

I said that this one could be ready in forty minutes or less, and I meant it! It’ll take about five minutes to get the sauce started, and only about twenty minutes to cook the fish. While you should definitely season the fish separately (I tossed a few spices on this after I took the picture) definitely taste the sauce for salt before you add the fish so that you don’t overdo it.

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As the fish bakes, it’s going to shrink a little, so it would come out looking quite as bountiful as it did at the beginning, but flip it over when you plate it, and you won’t even notice. For bonus points, toss the pasta in the sauce before serving– it’s like gold.

Let’s cook.

You’ll need:

2 Cod Filets

2 Bell Peppers, minced

1 Roma Tomato, minced

1 Guajillo Chili

1 Lemon

3 Cloves of Garlic, minced

1 Shallot, minced

1/2 Cup Parsley, chopped

3 Cups Penne, par-boiled

2 Tbs Butter

1 Tbs Olive Oil

1 Tbs Dried Tarragon

1 Tbs Paprika

1 Tbs Garlic Powder

Salt & Pepper to taste.

  1. Roast tomatoes, peppers, and garlic under the broiler for 10 minutes, then transfer to the stove and sauté in butter until completely softened.
  2. Add Shallots, and Guajillo chili and continue to stir until a sauce begins to form. Season with paprika, salt and pepper.
  3. Season the cod on both sides with garlic powder, salt, and pepper, then place directly on the sauce. Drizzle with olive oil, lemon juice, and dried tarragon.
  4. Bake in the oven at 425 degrees for approximately twenty minutes. Flip once firm, then broil for the remaining time.
  5. Plate and serve over penne.

Done.

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