The finished recipe. Basque-Style Cod and Pepper StewIngredients 1 to 6. 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 GarlicIngredients 7 to 10. 6 g Olive oil. One teaspoon Smoked paprika. A pinch Chilli flakes. One Bay leafStep 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.Step 2. Add the garlic, paprika and chilli flakes and stir for a minute.Step 3. Pour in the tomatoes, season, and simmer for five minutes until the sauce is thick enough to hold a spoon trail.Step 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.
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