Saturday, October 16, 2010

Cod Caramba

One of my most favorite cuisines is Latin American, starting from Mexican and finishing with Brazilian, Colombian and Caribbean. Apart from being extremely tasty it is usually very healthy and colorful because of all the different vegetables used. So when I was thinking what to cook today, I automatically picked the Caribbean cuisine book from my book shelf. Whenever I decide to cook something from this book it is really hard to stop the decision on something. Everything looks amazingly delicious. So this time I just decided to open the book at some random page and cook whatever was there. I slightly changed the recipe, since I can't stand the real Mexican-spicy food (the original recipe requires some Tabasco sauce instead of chili flakes). But I would absolutely recommend this dish!


600 gr cod fillets (you could use half raw and half smoked fillet too)
1 cup fish stock or water
2 tbsp butter
1 onion, sliced
2 garlic cloves, crushed
1 green and 1 red pepper, seeded and diced
2 zucchinis, diced
150 gr canned sweet corn, drained
3 small tomatoes, diced
3-4 tbsp lemon juice
1/2 tbsp hot chili flakes
100 gr tortilla chips (better unsalted)
1/2 cup grated Cheddar cheese
slat, ground black pepper and cayenne pepper

1. In a baking tray lay the fish and the fish stock or water. Bake in the oven at 200°C until the fish is cooked and the flesh breaks easily. When ready separate the fish into large flakes and keep it hot. Leave the juices in the tray.
2. In a large pan melt the butter. Add onion, garlic and peppers and cook over low heat until the onions is soft and transparent. Stir in the zucchinis and cook for some more minutes.
3. Add corn, tomatoes, chili flakes, salt, black and cayenne pepper. Cook for few minutes, then add the mixture to the tray with fish. Mix well.
4. Crash the tortilla chips (not too small), mix with the cheese and sprinkle over the fish. Cook under the grill until the chips are crunchy and slightly brown.

If you have all the ingredients in your fridge (I had to visit the store) its really a matter of 30-40 minutes to prepare, so you could absolutely cook it during the week to make a really nice and different dinner.

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