Baked Cod Stew with Smoked Peppers
Spanish recipes
Seafood
Launch
Easy
10'
Cod is delicious and can be cooked in many ways, here we present you a dish inspired by the gastronomy of the País Vasco. A quick and delicious cod stew thanks to its select ingredients: onions, peppers and sliced tomatoes; accompanied with GOYA® Chamomile Olives, GOYA® Capers, anchovy paste and spices. Cod fillets are drizzled with GOYA® Adobo and topped with lemon wedges and baked until flavors melt. At the end, the delicious GOYA® Extra Virgin Olive Oil is poured on top and a pinch of parsley, to complete this vibrant dish.
Ingredients
- 3 tablespoon of GOYA Unico olive oil
- 1 entire onion
- 1 entire yellow bell pepper
- 1 entire green pepper
- 3 entire tomatoes
- 0.75 cup of Perdigon Olives
- 2 tablespoon of Capers jar
- 1.5 tablespoon anchovy paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- 0.25 teaspoon sugar
- 2 tablespoons red wine vinegar
- 0.25 cup parsley
- 0.5 kilo cod fillet
- 1 teaspoon of Adobo with GOYA pepper
- 0.5 slices lemon
Preparation
- Preheat the oven to 220 ° C. Grease a 2-quart baking pan. Heat 1½ tablespoons of olive oil in a large skillet over medium heat. Add onion and bell peppers. Cook for 8 minutes, stirring occasionally. Add tomatoes, olives, capers, anchovy paste (optional), oregano, paprika, and sugar. Cook for 4 minutes, or until vegetables are almost tender. Add the vinegar and 3 tablespoons of parsley.
- Place the vegetable mixture on the baking sheet and level evenly. Place the cod fillets on top; sprinkle marinade evenly over fillets and lemon wedges over fish. Bake 15 to 18 minutes, or until fish is opaque and flakes easily when tested with a fork. drizzle 1½ tablespoons of remaining olive oil and sprinkle with one tablespoon of parsley.
