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Fresh Cod Fillets Vizcaina Style

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  • Prep 40 min
  • Total 40 min
  • Ingredients 15
  • Servings 6
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Add Spanish flavor to your seafood dinner. Enjoy this recipe featuring cod fillets and vegetables.
by Qué Rica Vida Cocina
Updated Feb 13, 2013
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 cans (14.5 oz each) petite diced tomatoes, drained
  • 1 can (14.5 oz) petite diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1 cup whole pimiento-stuffed green olives
  • 2 canned whole jalapeño chiles
  • 3 bay leaves
  • 6 skinless cod fillets (6 oz each)
  • 8 baby red potatoes, peeled, cooked
  • 1/3 cup roasted red bell peppers (from a jar), sliced
  • Additional chopped fresh parsley, if desired

Directions

  •  
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Add Spanish flavor to your seafood dinner. Enjoy this recipe featuring cod fillets and vegetables.
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