BRAISED COD PEPERONATA

  • BRAISED COD PEPERONATA
  • two tablespoons extra-virgin olive oil, plus extra for serving
  • one onion, halved and sliced thin
  • two red peppers, stemmed, seeded, and sliced thin
  • Salt and Pepper ( to taste )
  • four garlic cloves, minced
  • two teaspoons paprika
  • one can diced tomatoes,(14.5 ounce) drained
  • 1/2 cup dry white wine
  • one tablespoon minced fresh thyme or (1/4 teaspoon dried)
  • four (six-to-eight ounce)skinless cod fillets,(one to one-half inches thick)
  • two tablespoons chopped fresh basil
  • Sherry or Balsamic vinegar

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 five minutes. Stir in garlic and paprika and cook until fragrant, about thirty seconds. Stir in tomatoes, wine, and thyme and bring to simmer. Season cod with salt and pepper. Nestle cod, skinned side down, into pot and spoon some of the sauce over the fish. Cover, reduce heat to medium low heat,and cook until fish flakes apart when gently prodded with paring knife and registers at 140 degrees, about ten minutes. Season sauce with salt and pepper to taste. Sprinkle with basil and vinegar, and drizzle with extra oil before serving. A brief stove top braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at the same time. To give the mild fillets a boost of flavor, we paired them with a Spanish – style peperonata, a combination of cooked bell peppers and onions, to which we added tomatoes, wine, paprika, and fresh thyme for depth of flavor. We then simply nestled the cod right into the pepper mixture and covered the Dutch oven. The sauce infused the fish fillets as they braised and protected them from the heat so they stayed tender. Haddock and hake are good substitutes for the cod.

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