Servings: 4
Start to finish: 1 hour
2 tablespoons extra-virgin olive oil, plus extra for serving
1 onion, halved and sliced thin
2 red bell peppers, stemmed, seeded, and sliced thin
Salt and pepper
4 garlic cloves, minced
2 teaspoons paprika
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup dry white wine
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
4 (6- to 8 ounce) skinless cod fillets, 1 to 1 1/2 inches thick
2 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 5 minutes. Stir in garlic and paprika and cook until fragrant, about 30 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 sauce over fish. Cover, reduce heat to medium-low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 F, about 10 minutes.
Season sauce with salt and pepper to taste. Sprinkle with basil and vinegar, and drizzle with extra oil before serving.
Nutrition information per serving: 346 calories; 81 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 99 mg cholesterol; 507 mg sodium; 15 g carbohydrate; 3 g fiber; 8 g sugar; 43 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Braised Cod Peperonata in “Cook It in Your Dutch Oven .”
America’s Test Kitchen provided this article to The Associated Press.
