Cod Fillets Provencale Recipe
Servings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Onion, sliced
- 1 x Clove garlic, crushed, up to 2
- 1 x Red pepper, deseeded and thinly sliced
- 1 x Green pepper, deseeded and thinly sliced
- 1 x 397 gram can minced tomatoes with herbs, (14oz)
- 2 Tbsp. Tomato puree
- 2 Tbsp. Freshly minced parsley or possibly basil
- 300 ml Fish stock, (1/2 pint)
- 500 gm Cod fillet fresh or possibly frzn, skinned and cut if necessary, into 4 portions (1lb)
- 8 x Pitted black olives, halved
- 2 tsp Cornflour, blended with a little cool water Salt and freshly grnd pepper
Directions
- 1. Heat the oil in a large pan and fry the onion and garlic for 2-3 min, stirring occasionally.
- 2. Add in the peppers, choppped tomatoes, puree, most of the parsley or possibly basil and the stock. Mix well and bring to the boil.
- 3. Reduce the heat and arrange the cod fillets on top. Simmer gently for 7-8 min for fresh cod fillets or possibly 10-12 min if frzn, carefully turning the fillets over after 5-6 min.
- 4. Remove the cod fillets from the pan and keep hot. Stir in the olives, blended cornflour and seasoning to taste. Cook for a further 2-3 min, stirring continually till thickened.
- 5. Transfer to a warmed serving dish and arrange the cod on top.
- Sprinkle with the remaining parsley or possibly basil and serve immediately.
- NOTES : A delicious, low in fat supper. Ideally served with boiled new potatoes and summer vegetables.
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