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Pacific Cod Poached in a Spanish Sauce

Posted On: June 6, 2013

Serves 4

  • ¼ cup olive oil
  • 6 scallions, trimmed and minced
  • 4 garlic cloves, thinly sliced
  • 1 green bell pepper, cored, seeded, and cut into ½ inch pieces
  • 1 zucchini, trimmed and cut into ½ inch pieces
  • salt & pepper to taste
  • 4 plum tomatoes (10 ounces), halved, seeded, and cut into ½ inch pieces
  • 1 TSP saffron threads
  • 4 Beetnik Pacific Cod fillets

Heat the oil in a large skillet until it is hot but not smoking. Add the scallions and garlic and sauté for 1 minute. Add the bell pepper and zucchini and sauté for another minute.   Add the tomatoes, salt, pepper and saffron to the skillet and mix well. Put the pieces of fish into the mixture, completely embedding them in the vegetables. Cover, reduce the heat to low, and cook for about 10 minutes, or until the cod is just cooked through.  Serve.

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