Basque-Style Cod and Pepper Stew
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The fifteen minutes on the peppers is the recipe. Rushed over a high heat they stay sharp and the stew tastes raw.
At 332 kcal it is a light plate on its own. A hunk of bread to mop the pan is what it is built for, and a 50 g slice of sourdough adds about 120 kcal.

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