Cod in Tomatoes with Wine recipe

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Ingredients

6 vine-ripened tomatoes
1 tablespoon vegetable oil
¾ 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
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 (4 ounce) cod loins
8 large uncooked prawns, peeled and deveined

Nutrition Info

428.7 calories
carbohydrate: 32 g
cholesterol: 133.5 mg
fat: 9.2 g
fiber: 7.4 g
protein: 35.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 203.2 mg
sugar: 17.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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.

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