About
This simple recipe packs all your favorite flavors of the med into one delicious stew!
The ingredients in this stew are big on flavor, naturally infusing the broth as it cooks. The fish is then gently poached in the stock, taking on all its flavour.
The recipe calls for cod, however you could use any flaky white fish of your choice.
Ingredients
- ½ pound cod
- 1 large tomatoes
- 1 tablespoon onions
- 2 clove garlic
- 2 teaspoon capers
- ⅓ cup, whole olives
- 1 tablespoon olive oil
- 1 tablespoon basil
- 2 teaspoon oregano leaves by tone's
- 1 cup chicken stock pot by knorr
- 0.2 teaspoon black pepper
Instructions
- Finely dice the onion and mince the garlic. Heat the oil in a large casserole dish over a low/medium heat and add onion and garlic. Fry gently until softened.
- Finely dice the tomato and add to the pan along with the stock. Bring the pan to the boil.
- Reduce the stew to a simmer and add the capers and olives. Finely chop the oregano and basil and add to the stew.
- Stir well and simmer for 4-5 minutes allowing the flavors to infuse.
- Add the cod fillets to the pan so that they are just covered by the broth until completely cooked through and flaky, about 10 -12 minutes. Scatter with fresh basil to serve.
Nutrition Facts
- Servings: 2
- Calories: 261.1kcal (per serving)
- Fat: 13.7g (per serving)
- Carbs: 9.0g (per serving)
- Protein: 25.3g (per serving)
