Cod à l'étouffée
The French term à l'étouffée means cooking food in a small amount of liquid, tightly covered and over low heat. In this method, the fish will absorb all the flavor of the vegetables and spices.
1 pound cod fillet, rinsed, patted dry and diced
1/4 cup chopped green bell pepper
1/4 cup chopped green onion
1 celery rib, chopped
1 tablespoon chopped fresh flat-leaf parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
1 (15-ounce) can tomato sauce
1 lemon, sliced
1 bay leaf
1/2 teaspoon crushed dried thyme
- Place half of cod in a heavy kettle or deep skillet with a tight-fitting lid.
- In a small mixing bowl, combine bell pepper, green onion, celery, parsley, garlic, salt, pepper and red pepper flakes. Sprinkle half of vegetable/spice mixture over fish inside skillet.
- Pour half tomato sauce on top, then repeat layers with fish, vegetables/spice and then tomato sauce. Top with lemon, bay leaf and thyme.
- Cover and place over low heat. Cook slowly for 40 minutes or until fish flakes easily. Shake the pot often to keep from sticking, but do not stir as this will break up the fish. Remove bay leaf before serving.
Makes 4 servings.