Chunky Cod Stew
2 Red Bell Peppers halved and deseeded
3 Tbsp olive oil devided
1 onion chopped finely
2 garlic cloves chopped very finely
1 tbsp White Wine Vinegar
1 tbsp tomato paste
1 tbsp dried thyme or oregano
1 cup fish stock (a generous cup)
salt and pepper to taste
2 celery stalks sliced thinly
1.5 lbs fresh or frozen thick cod steaks, cut into chunks
3/4 cup bread crumbs (generous)
8-10 black olives pitted and sliced
chopped celery leaves for garnish
Place the peppers cut side down on a baking sheet under a pre-heated
broiler for 10-12 minutes untill begining to blacken. Remove to a papper
bag to steam to ease skin removal for 5 minutes.
heat 1 tablespoon of the oil in a shallow casserole. Cook the onion for 5
minutes, stirring. Add thegarlic,vinegar,tomato paste, and half the
thyme. Cook one more minute then add the fish stock and simmer 5 more
minutes.
pre-heat the oven to 400F. Remove the bell pepper skins and roughly chop
the flesh. Put in a food processor with the onion mixture season with
salt and pepper and process till smooth. Pour back into the casserole.
Add the celery and the cod. Bring to a boil, then cover and bake for 35
minutes.
Combine the bread crumbs remaining oil, remaining thyme,olives, salt and
pepper in a small bowl, sprinkle the mixuture over the fish. Brown under
a hot broiler for 5 minutes. Garnish with chopped celery leaves before
serving
Serves 4
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No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban