Basque-style cooking, drawing from French and Spanish traditions, is known for vivid red sauces—a delicious accompaniment to a mild fish-like cod. Bell peppers and good-quality paprika infuse the tomato sauce with its characteristic smokiness for this delightful stew.
What is great about Basque Cod?
Cod has a mild flavor with a firm and flaky texture.
Cod pairs very well with many different seasonings.
Cod is lean, so it does not carry what people refer to as a 'fishy' flavor.
Tips
Do NOT rinse the cod before using, many people ask about this.
Let it stand at room temperature for up to half an hour before cooking to equalize the temperature between inside and out.
How can you tell if your fish is done? Use a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done.
A 6-ounce serving of Pacific cod contains only 100 calories - meaning it is potentially the most healthy kind of cod to eat.
Basque Cod with Peppers and Tomato Sauce
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
2 cod fillets, cubed
1 small yellow onion, diced
3 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 15-ounce can fire roasted diced tomatoes
1 small red bell pepper
1 small yellow pepper
2 tsp smoked paprika
1 tsp thyme
1 bay leaf
1 cup vegetable broth
Salt and pepper to taste
Parsley for garnish (optional)
Directions:
1. If using frozen cod, pat the fish dry. Drizzle half the olive oil over the fish and season with salt and pepper.
2. Heat a Dutch oven over medium heat, and cook the onions, peppers, and garlic in the rest of the olive oil for 4-5 minutes until the onions are translucent and the garlic is fragrant.
3. Add the diced tomatoes, bay leaf, thyme, vegetable broth, paprika, and season with salt and pepper to taste.
4. Mix the sauce and all ingredients and bring to a boil for 10 minutes.
5. Reduce heat, place the seasoned fish in the Dutch oven and carefully incorporate the fish into the sauce.
6. Cover, and let the fish cook in the sauce for 5-7 minutes until cooked thoroughly.
Suggested Pairing
Serve with a light red, like a Burgundy, and a crusty baguette to mop up the sauce.
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