zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Puttanesca cod with peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Puttanesca cod with peppers

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    1 tsp olive oil
    2 red onions, thinly sliced
    180g pack 2 red Romano peppers, deseeded and cut into small chunks
    2 cloves garlic, crushed
    40g Cooks’ Ingredients Puttanesca Mix (see tip)
    1 tsp ground paprika
    150ml Cooks’ Ingredients Fish Stock
    ½ x 25g pack flat leaf parsley, chopped
    250-300g piece cod loin, halved
     

    Method

    1. Heat the oil in a large shallow pan or frying pan, add the onions and peppers and fry gently for 6-8 minutes or until softened and just starting to colour. Add the garlic and cook for a further 1 minute. Stir in the puttanesca mix, paprika and stock and bring to a gentle simmer. Stir in two-thirds of the parsley.

    2. Place the cod loin on top and cover with a lid. Cook gently for about 5 minutes until the fish is cooked through. Serve sprinkled with the remaining parsley.

    Cook’s tip Before use, stir the puttanesca mix well as the ingredients will have settled. A teaspoon of oil, skimmed off the top first, can be used for frying the onions and peppers.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary