Basque-Style Cod
Tender cod fillets poached in a traditional Basque sauce made from sweet red peppers and caramelized onions.
- 45 min
- 468 kcal / serving
- medium
- Protein
- 39 g
- Fat
- 27.5 g
- Carbs
- 18.5 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g cod fillet (fresh)
- 3 pc red bell peppers (roasted, skinned, and puréed)
- 2 pc onions (finely sliced into strips)
- 2 pc garlic cloves (sliced)
- 50 ml olive oil
- 1 pinch sugar
- 1 pinch salt
Method
- Heat the olive oil in a deep skillet, fry the garlic slices until golden brown, then remove them.
- Add the sliced onions to the hot oil and cook over low heat for about 15 minutes until extremely soft and sweet.
- Stir the puréed roasted red pepper flesh, the fried garlic, and a pinch of sugar into the caramelized onions.
- Blend the sauce well and let it simmer over low heat for 10 minutes to concentrate, then season with salt.
- Portion the cod fillets, salt lightly, and place them skin-side down directly into the sauce, then cover.
- Let the fish poach gently in the sauce over minimal heat for 8-10 minutes without flipping.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free