Braised Cod Peperonata
2019-05-31 09:30:51
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 1 onion, halved and sliced thin
- 2 red bell peppers, stemmed, seeded, and sliced thin
- Salt and pepper
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup dry white wine
- 1/4 teaspoon dried thyme or 1 teaspoon minced fresh
- 4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
- 2 tablespoons chopped fresh basil
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. (You can undercook the vegetables because they will have more time to cook later.)
- Stir in garlic and paprika and cook until fragrant, about 30 seconds.
- Stir in tomatoes, wine, and thyme and bring to simmer.
- Season cod with salt and pepper. Nestle cod into pot and spoon some of sauce over fish.
- Cover, reduce heat to medium-low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 F, about 10 minutes.
- Season sauce with salt and pepper to taste. Sprinkle with basil before serving.
Notes
- I made this several times. It is quite delicious and easy to prepare.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
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