Cod With Tomatoes And Peppers Recipe
Summary
Ingredients
| Haddock fillet | 700 Gram, skinned | |
| Onions | 2 Medium, skinned | |
| 1 green pepper, seeded and chopped | ||
| Vegetable oil | 45 Milliliter | |
| Flour | 30 Milliliter | |
| Chicken or fish stock | 150 Milliliter | |
| Tomato puree | 5 Milliliter | |
| Tomatoes | 397 Gram | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), skinned | |
| Parsley | 30 Milliliter, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cut the fish into 2.5 cm (1 inch) cubes and then set it aside.
2. Place the onion, pepper and vegetable oil in a large ovenproof casserole and mix well. Cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5 -7 minutes until softened.
3. Stir in the flour and microwave on HIGH for 1 minute. Gradually stir in the stock, tomato puree and tomatoes and microwave on HIGH for 2-3 minutes until boiling and thickened, stirring every minute.
4. Add the bay leaf, garlic and fish, three-quarters cover with cling film and microwave on HIGH for 8-9 minutes until the fish is coooked, stirring occasionally.
5. Season well with salt and pepper and stir in the parsley. Serve hot.
2. Place the onion, pepper and vegetable oil in a large ovenproof casserole and mix well. Cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5 -7 minutes until softened.
3. Stir in the flour and microwave on HIGH for 1 minute. Gradually stir in the stock, tomato puree and tomatoes and microwave on HIGH for 2-3 minutes until boiling and thickened, stirring every minute.
4. Add the bay leaf, garlic and fish, three-quarters cover with cling film and microwave on HIGH for 8-9 minutes until the fish is coooked, stirring occasionally.
5. Season well with salt and pepper and stir in the parsley. Serve hot.
Chef
