Skillet cod veracruz

2 Servings

Ingredients

QuantityIngredient
2teaspoonsOil
½cupChopped red onion
1Clove garlic; minced -or-
½teaspoonCanned garlic
1pinchCrushed red pepper flakes
½cupChopped green bell pepper
1teaspoonCoriander or thyme
½teaspoonCumin
¾cupCanned tomatoes; coarsely chopped; with liquid
5ouncesCod or scrod fillets; cubed
½cupWhole kernel corn; drained
Salt and pepper to taste

Directions

In 8-inch skillet, saute onion and garlic in oil until onion is soft. Add pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes.

Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be flaky.) Serves 2.

ARKANSAS DEMOCRAT, ⅔/1988

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .