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Cod with Peppers and Onions

  • 20minutes
  • 580calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. 1 1/2 cup(s) (about 6 ounces)

  3. small shell pasta

  4. 1 tablespoon(s) olive oil

  5. 1 small onion , thinly sliced

  6. 1/2 small red pepper , thinly sliced

  7. 1/2 small yellow pepper , thinly sliced

  8. 1 clove(s)

  9. garlic , finely chopped

  10. 1/4 teaspoon(s) fennel seeds , crushed

  11. 1 can(s) (14 1/2 ounces)

  12. diced tomatoes in juice

  13. 2 (about 6 ounces, 3/4 inch thick each)

  14. cod fillets , or other mild white fish

  15. 1/4 teaspoon(s) salt

  16. 1 pinch(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, red and yellow peppers, garlic, and fennel (if using); cook 5 minutes or until vegetables are tender, stirring frequently.

  3. Stir in tomatoes with their juice; heat to boiling. Reduce heat to low and simmer 5 minutes.

  4. Place cod fillets on top of tomato mixture in skillet. Sprinkle cod with salt and pepper. Cover skillet and simmer 8 to 10 minutes or until cod flakes easily when tested with a fork and turns opaque throughout, occasionally spooning sauce over cod.

  5. To serve, drain pasta; spoon into two bowls. Top with cod and sauce.

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