Simmered cod in an easy stew of sautéed rainbow peppers, onions, and Spanish chorizo is exactly what you need for a light winter weeknight meal.
What You’ll Need
4 cod fillets
6 oz of chorizo, thinly sliced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 green pepper, thinly sliced
2 medium onions, thinly sliced
3 garlic cloves, thinly sliced
5 tbsp olive oil
1 cup water
1 tsp smoked paprika
Salt and pepper to taste

What to Do
Season 4 cod fillets with salt and pepper. In a large non-stick pan, heat 2 tablespoons of olive oil over medium-high heat. Allow fillets to brown on one side for 4 minutes, then remove and allow to rest on a plate.

Reduce to medium heat and add 3 more tablespoons of olive oil.  Toss in onions and season with salt. Stir often until onions are soft, then add the garlic, chorizo, and smoked paprika. Stir and cook for 3 minutes. Add the peppers, season with salt and cook for 10 minutes, stirring often. Add the water to the pan and stir.

Place cod back in the pan, cooked side up, on top of the peppers and onions, along with any juices that collected on the plate and increase heat to medium-high. Slightly shake the pan to nestle fillets into the mixture. Cook 4 minutes longer until fish is done, and the water reduces, spooning the broth over the fillets periodically. Season with salt and pepper to taste.

Post written by our seafood buyer Brittney Bullock.