Summer dishes should be quick. Who wants to stand in a hot kitchen when you could be out enjoying the weather or escaping the heat in the pool? There are other, better uses for your time in the long days of summer than standing in front of a stove. (Unless you happen to be a food geek like me of course.)
Heavy meals and warm weather make for terrible bed fellows. A great warm weather meal should also not weigh you down and make you feel sluggish, it should entice the palate and nourish both body and spirit. I think this dish manages to do all of these things.
This dish mingles the heady flavors of fresh baby bell peppers and tomato with the light texture of gently poached cod and just enough rice to make it a more than substantial dinner or with a bit less rice, a great lunch. It’s a simple meal to make but tastes like something that has had hours of love and caring poured into it. It’s definitely something I would be happy serving to friends or family on any given day.
Poaching the fish directly in the sauce brings everything together into one unique whole, but still allows the individual flavors of the ingredients to stand out. If you love fish, peppers and tomatoes, this is one dish you really must try.
This dish was prepared as part of the FoodBuzz Family Bites series, so be sure to go check out what others came up with in their series of family friendly meals.
What’s your favorite fish recipe? Do you prefer smoked, grilled, poached or fried. We’d love to hear about it.
- 4 cups cooked long grain white rice
- 4 6-ounce cod fillets
- 6 baby sweet peppers, sliced
- 2 Tbsp tomato paste
- 1 10.5-ounce can diced tomatoes
- ¾ cup chicken stock
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme leaves
- 1 tsp smoked paprika
- 2 Tbsp olive oil
- Salt and pepper to taste
Cook rice in a rice cooker or according to package directions. Keep warm
Heat oil in a large heavy-bottomed skillet or stockpot over medium heat. Add peppers and cook, stirring often, for approximately 5 minutes. Add onion and cook until union is translucent. Add garlic and cook for another 2 minutes, stirring often. Add tomato paste, paprika and thyme. Stir well to incorporate
Add tomatoes and chicken stock. Season with salt and pepper and bring to a simmer.
Season Cod fillets with salt and pepper. Reduce heat to low, gently place fillets in broth and cover pan.
Let simmer for 5 minutes. Place each fillet over 1 cup of cooked rice. Spoon Broth evenly over all dishes.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
Nothing. this recipe is a definite keeper!
Links to other recipes like this: