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🍽️ Cod with Vegetables

310 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 2 red bell peppers
• 1 onion
• 1 garlic clove
• 4 tbsp olive oil
• 4 tomatoes
• 1 splash dry white wine
• 1 pinch saffron (ground)
• salt
• chili powder
• 800 g cod fillet (kitchen-ready without skin)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Thoroughly wash the eggplants and the bell peppers.
2. 2. Remove the seeds and stems from the bell peppers.
3. 3. Cut the eggplants and the bell peppers into small cubes.
4. 4. Peel the onion and the garlic.
5. 5. Finely dice the onion and the garlic.
6. 6. Heat oil in a large pan.
7. 7. Add the chopped vegetables and garlic to the hot pan.
8. 8. Sauté the ingredients for 2 to 3 minutes.
9. 9. Pour boiling water over the tomatoes.
10. 10. Remove the tomatoes from the water immediately and let them cool.
11. 11. Remove the skin from the tomatoes.
12. 12. Cut the tomatoes into quarters.
13. 13. Remove the seeds from the tomato quarters.
14. 14. Cut the deseeded tomatoes into small pieces.
15. 15. Deglaze the vegetables in the pan with wine.
16. 16. Sprinkle the saffron over the vegetables.
17. 17. Let the liquid reduce to a simmer.
18. 18. Add the prepared tomatoes to the pan.
19. 19. Season the dish with salt and chili.
20. 20. Simmer the vegetables for about 8 minutes.
21. 21. Rinse the cod under running water.
22. 22. Pat the fish dry with a kitchen towel.
23. 23. Cut the cod into 8 equal pieces.
24. 24. Place the fish pieces on top of the vegetables in the pan.
25. 25. Cover the pan with a lid.
26. 26. Cook the fish over low heat for about 6 minutes.
27. 27. Taste the dish one last time before serving.
28. 28. Sprinkle the finished dish with fresh parsley.

Nutrition per serving

• kcal: 310
• Protein: 39 g · Fett/Fat: 12 g · Carbs: 10 g