This is yet another wonderful Hello Fresh recipe. It is a simple cioppino best served with toasted baguette slices. Wonderful on a cold evening for dinner.
12 oz. cod
2 sprigs fresh parsley, minced
olive oil
1 small yellow onion
1 green pepper
2 cloves garlic
1 c. vegetable stock
1 t. dried oregano
1 t. red chili flakes
1 15 oz. can diced tomatoes
1 baguette
Preheat oven to 400. Finely dice the pepper and onion. Mince the garlic.
Heat 1 T. olive oil in a large saucepan. Add the onion, pepper, chili flakes and oregano. Cook over medium heat for 6 minutes. Add garlic and parsley and cook an additional 2 minutes. Add tomatoes and vegetable stock. Heat for 12- 15 minutes. Cut cod into large chunks and add to the stew. Continue to simmer for 7 minutes.
Cut the baguette slice and baste slices with a little olive oil. Put into the oven and bake until toasted-about 5 minutes.
To serve, place cioppino in bowls and garnish with some chopped parlsey. Serve with toasts for dipping.
12 oz. cod
2 sprigs fresh parsley, minced
olive oil
1 small yellow onion
1 green pepper
2 cloves garlic
1 c. vegetable stock
1 t. dried oregano
1 t. red chili flakes
1 15 oz. can diced tomatoes
1 baguette
Preheat oven to 400. Finely dice the pepper and onion. Mince the garlic.
Heat 1 T. olive oil in a large saucepan. Add the onion, pepper, chili flakes and oregano. Cook over medium heat for 6 minutes. Add garlic and parsley and cook an additional 2 minutes. Add tomatoes and vegetable stock. Heat for 12- 15 minutes. Cut cod into large chunks and add to the stew. Continue to simmer for 7 minutes.
Cut the baguette slice and baste slices with a little olive oil. Put into the oven and bake until toasted-about 5 minutes.
To serve, place cioppino in bowls and garnish with some chopped parlsey. Serve with toasts for dipping.
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