Stewed Cod and Tomatoes
This cod and tomato stew is another quick, easy, healthy and delicious seafood recipe. It is so good, especially served with pasta, rice or other grain to catch the wonderful juices. If you cannot find cod, any thick and firm, white-fleshed fish, such as halibut or catfish, will be just as good.
- 1 to 2 tablespoons olive oil
- 1 cup coarsely chopped green bell 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, about 1-inch thick
- 4 tablespoons chopped fresh parsley
Heat a large sauté pan over medium-high heat. Add the olive oil, just enough to lightly coat the pan, and heat another minute. Add the green peppers and onions. Sauté until softened, about 5 minutes. Add the garlic and cook one 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 to 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 depending on thickness. Serve immediately over pasta, rice or other grain.