Skillet Tomato Braised Cod With Bell Peppers And Ouzo Food

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Steps:

• Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
• Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.

TOMATO BRAISED COD AND MUSSELS

Steps:

• Heat a large, non-stick if you have it, skillet on medium high, add oil and heat until shimmering, but not smoking.
• Add mushrooms & peppers to pan, season and cook, stirring occasionally, until all liquid is released and cooked off.
• Add more oil if needed,.
• Add shallot and garlic, heat for a minute or so until fragrant.
• Add tomato paste and dried herbs and tomatoes, cook for a minute or so then then add wine, scrape the pan and turn down the heat.
• Add the fish and cover, allow to simmer for a few minutes before adding the mussels. Cover and continue to simmer until fish and mussels are done. About 8-10 minutes total.
• Plate mussels and fish, remove the bay leaf, turn up the heat, add butter and sage, stirring until sauce starts to thicken. Pour Sauce over fish and serve with roasted vegetables or pasta.

BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
• Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
• Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
• If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
• Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
• Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
• Discard bay leaf, serve hot over cooked pasta or rice.

BRAISED SWEET BELL PEPPERS

Steps:

• Preheat oven to 400 degrees.
• In a medium size skillet saute the peppers and onion in the oil over medium heat for 4- 5 minutes.
• Season with salt and pepper to taste.
• Transfer the peppers and onion to an ovenproof casserole dish and sprinkle with the garlic.
• Pour tomato sauce over and sprinkle with the parmesan cheese.
• Place the casserole dish, uncovered, in the preheated oven and bake for 15 minutes.
• This is lovely served with grilled steak.