Fresh Cod Fillets Vizcaina Style

Add Spanish flavor to your seafood dinner. Enjoy this recipe featuring cod fillets and vegetables. MORE + LESS -

tablespoons olive oil

large onion, chopped

cloves garlic, chopped

cans (14.5 oz each) petite diced tomatoes, drained

can (14.5 oz) petite diced tomatoes, undrained

1/4

cup chopped fresh parsley

1/4

teaspoon chicken bouillon granules

1/4

teaspoon salt

cup whole pimiento-stuffed green olives

canned whole jalapeño chiles

bay leaves

skinless cod fillets (6 oz each)

baby red potatoes, peeled, cooked

1/3

cup roasted red bell peppers (from a jar), sliced

Additional chopped fresh parsley, if desired

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1

In 12-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until onion is soft.
2

Stir in tomatoes, 1/4 cup parsley, chicken bouillon and salt; cook 3 minutes. Add olives, chiles and bay leaves; heat to boiling. Add cod fillets and potatoes. Cover; reduce heat to simmer, and cook about 15 minutes or until cod flakes easily with fork.
3

Remove bay leaves. To serve, garnish with roasted pepper slices and additional parsley.