Cod in Tomatoes with Wine |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Easy, but delicious. Great for those watching their diet and for those that want a decent feast! Serve with vermicelli noodles, new potatoes, or salad. Ingredients:
6 vine-ripened tomatoes |
1 tablespoon vegetable oil |
3/4 onion, finely chopped |
2 cloves garlic, chopped |
1 fresh red chile pepper, seeded and chopped |
1 cup dry white wine, or more as needed |
salt and ground black pepper to taste |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh parsley |
2 (4 ounce) cod loins |
8 large uncooked prawns, peeled and deveined |
Directions:
1. Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
2. Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
3. Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.
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