Spanish-Style Cod with Peppers

Ingredients

• 4 wild Atlantic cod loins, by Maillard
• 1/3 cup of olive oil
• 2 yellow onions, finely chopped
• 4 to 6 cloves of garlic, finely chopped
• 2 red or orange bell peppers, chopped
• 2 roasted red pepper
• 2 big tomatoes or 1 pint of cherry tomatoes
• 1/3 cup of breadcrumbs
• 2 bay leaves
• 1 cup of fresh parsley, chopped
• 10 to 12 green olives, sliced
• 1/2 tbsp of capers, coarsely chopped
• 1 tsp of chicken stock concentrate
• 1 tsp of red wine vinegar

Preparation

1. In a large saucepan or a pan with high rims, brown onions and garlic over low heat in the olive oil.
2. In a blender, mix the fresh peppers, the roasted red peppers, half the tomatoes and the breadcrumbs. Transfer to the pan, being careful for the splashes.
3. Cut the rest of tomatoes in dices (or cut in half if cherry tomatoes).
4. In the saucepan, add the tomatoes, bay leaves, half the chopped parsley, chicken stock, green olives and capers. Partly cover and simmer over very low heat, 30 to 60 minutes. The longer you simmer, the tastier it will be. This is one of the recipes that tastes even better the next day!
5. Add the red wine vinegar and stir to mix. Add the cod loins and poach in sauce for 7 to 10 minutes. Alternatively, the fish can also be browned in another pan and topped with sauce before serving.
6. Remove bay leaves. Serve cod with pasta, mashed potatoes or fries. Garnish with the rest of parsley.
7. Notice: The sauce can be prepared up to 3 days in advance. It will gain flavor every day! On meal day, simply reheat the sauce and poach the fish there at the very last minute, or cook separately and add the warmed sauce.