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Puttanesca cod with peppers
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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
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.
Typical values per serving:
2 of of your 5 a day; low in fat.