Colourful Basque cod fillets

    37 min

    In this Basque-inspired fish dish, the HomeCooker ensures perfectly flaky fish every time. Peppers, tomatoes and olives make it a colourful presentation.

    2 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, peeled and quartered
    • 2 large red peppers, seeded and quartered
    • 2 large green peppers, seeded and quartered
    • 2 sprigs fresh oregano
    • 3 garlic cloves
    • 400g ripe tomatoes, diced
    • 50g pitted black olives, halved
    • 1 teaspoon sugar
    • 1 pinch chilli powder
    • 1 tablespoon wine vinegar
    • salt and pepper to taste
    • 400g skinless thick cod fillet, cut into 4 portions
    • 30g parsley, chopped

    Prep:10min  ›  Cook:27min  ›  Ready in:37min 

    1. Ensure the stirrer attachment is in place in the pan of the HomeCooker; set the temperature to 175°C for 3 minutes. Sit the Cutting Tower alongside the HomeCooker with the julienne slicer in place and switch it on. Add the oil to the pan and run through the onion (or slice by hand); cook for 4 minutes. Run through the peppers and garlic (or slice by hand); add the oregano and continue to cook for 5 minutes.
    2. Add the tomatoes, olives, sugar, chilli powder and vinegar to the pan; cook for 5 minutes, until the tomatoes are slightly softened. Season to taste with salt and pepper.
    3. Carefully remove the stirrer attachment from the pan. Nestle the cod pieces into the vegetable mixture and reduce the temperature to 110°C. Cover the pan and cook for 10 minutes, until the cod flakes.
    4. Serve in large pasta bowls or soup plates and sprinkle with parsley.

    Cook’s tip

    For a heartier meal, serve over mashed potatoes or rice.
    Substitute the cod with fresh coley, pouting or hake.

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