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Wednesday, October 28, 2015

Cod Cioppino in Tomato Stew

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.

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