Basque-Style Cod and Pepper Stew

Make basque-style cod and pepper stew, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
100 g Red pepper
80 g Green pepper
80 g Onion
200 g Chopped tomatoes, tinned
2 cloves, about 6 g Garlic
6 g Olive oil
One teaspoon Smoked paprika
A pinch Chilli flakes
One Bay leaf
Ingredient notes on the recipe page.

METHOD
1. Cook the sliced peppers and onion in the oil over a low heat with the bay leaf for fifteen minutes, stirring now and then, until they are soft and sweet.
2. Add the garlic, paprika and chilli flakes and stir for a minute.
3. Pour in the tomatoes, season, and simmer for five minutes until the sauce is thick enough to hold a spoon trail.
4. Cut the cod into three or four pieces, push them into the sauce, cover, and cook for seven minutes until opaque all the way through.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/basque-cod-pepper-stew

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