About this recipe:This one-pan-wonder bursts with tempting colour and flavour from peppers, tomatoes and a hint of chilli. Serve this Spanish style dish with some crusty bread. Delicious!
2 tbsp olive oil
1 onion, halved and thinly sliced
2 large red peppers, thinly sliced into short strips
2 large green peppers thinly sliced into short strips
2 sprigs of fresh oregano
3 garlic cloves, crushed
400g large ripe tomatoes, diced
50g stoned black olives, halved
1 tsp sugar
good pinch of chilli powder
1 tbsp wine vinegar
400g skinless thick cod fillet
30g flat-leaf parsley, chopped
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Method Prep:5min › Cook:15min › Ready in:20min
Fry the vegetables: Heat the olive oil in a large, deep frying pan or sauté pan. Add the onion, peppers, oregano and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables are slightly softened.
Add the flavourings: Add the tomatoes and olives to the pan with the sugar, chilli powder and vinegar. Cook over a medium-high heat, stirring frequently, for 3 minutes or until the tomatoes are slightly softened. Add seasoning to taste.
Cook the cod: Cut the cod into four equal portions and add them to the pan, shuffling them down into the vegetables. Reduce the heat so that the vegetables bubble gently. Cover with a piece of foil, crumpling it inside the rim of the pan, and cook for about 5 minutes. The cod should be firm, succulent and opaque, with flakes that just separate. Sprinkle the parsley over the fish and vegetables, and serve in large pasta bowls or soup plates.
Alternatives to cod
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers. You could also use hake.
For a different flavour and texture, add the minimum of salt when seasoning and sprinkle slivered good-quality salted almonds over the cooked fish and vegetables before serving.
Spread 200g ready-cooked mussels over the cod mixture for the last 3 minutes of cooking time to heat through completely.
For a more substantial meal, serve with boiled rice or crushed or mashed potatoes.
Frozen or bottled peppers, drained, save preparation and cooking time. Use a 400g can chopped tomatoes instead of diced fresh tomatoes.
Just used this to help me make a meal of 2 main ingredients: coley plus red peppers.
Substituted slivered courgette for green peppers and added mushroom chunks, more garlic, and harissa instead of chili pdr. Well received. Next time I may try it with lotte tail. - 31 May 2014