BETA
Cod, Potato & Pepper Pot
Chunks of fresh cod finish gently in a tomato broth with potatoes, sweet peppers and bay. A generous one-pot supper.
55 minutes · Easy · 4 servings
Also allow: If using frozen cod, thaw overnight in the refrigerator before starting.
Original house recipe · Not yet kitchen-tested
Ingredients
- Cod fillets700 g
- Potatoes700 g
- Bell pepper2 whole
- Onion1 whole
- Garlic3 cloves
- Canned crushed tomatoes400 g
- Vegetable stock550 ml
- Olive oil2 tbsp
- Bay leaves2 whole
- Paprika1 tsp
- Salt0.5 tsp
- Black pepper0.5 tsp
- Parsley15 g
- Lemon0.5 whole
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish (cod). Check stock labels for additional allergens.
Method
Prepare the vegetables
Scrub potatoes and cut into 1.5 cm cubes. Seed and slice peppers, slice onion and mince garlic. Chop parsley. Check thawed cod for pin bones and cut into 5 cm chunks on a separate board; refrigerate while the vegetables cook.
Build the pot
Heat oil in a wide heavy lidded pot over medium heat. Cook onion and peppers for 8 minutes, stirring. Stir in garlic and paprika for 30 seconds. Add potatoes, tomatoes, stock, bay leaves, salt and pepper.
Soften the potatoes
Bring to a boil, then cover and simmer gently for 18–22 minutes. Stir once or twice and check a potato with a knife: it must be fully tender before adding fish. If necessary, continue covered until tender.
Cook the cod gently
Nestle cod into the broth. Cover and simmer gently for 7–10 minutes without vigorous stirring. Check the thickest pieces reach 70°C (158°F) with a clean thermometer; continue as needed. Wash raw-fish utensils before using them for serving.
Finish the broth
Remove both bay leaves. Squeeze in the lemon juice and fold in parsley gently so the fish stays in large pieces. Divide fish, vegetables and broth between four deep bowls.
Use fresh or fully thawed unsalted cod, not salt cod.
Ratings & comments
Loading reviews…