Cod Creole: an easy fish dish adding great flavors to white fish

Cod Creole: an easy fish dish adding great flavors to white fish

If you are tired of fried fish and fish with a lemon butter sauce, maybe it’s time to make a delicious creole sauce and use it to cook your fish. We made this simple half-hour meal using cod because that’s what looked good in our market, but it would work well with any white fish and pretty well with oilier fish as well. And we loved it!

This recipe is adapted from the book Turn Up the Flavor.

The original recipe suggested some red bell peppers, but if you have a few more interesting peppers around you can toss those in too. We found some sweet yellow peppers and a poblano pepper we’d picked recently from our now frost-ridden pepper patch. You could toss in a jalapeno or two, depending on how much heat your diners prefer.

  • 1 red bell pepper, diced
  • 2 “other” peppers, depending on what you have available
  • 1 Tb olive oil
  • 1 diced onion
  • 2 celery stalks, chopped
  • 3 large garlic cloves, minced
  • 2 cups tomato juice
  • 1 Tb Sriracha or other hot sauce
  • 2 tsp Worcestershire sauce
  • 1 lb cod filets, or other white fish
  • 2 scallions, chopped diagonally
  • Brown rice

Sauteing vegetables
Sauteing vegetables
Heat oil in a large pan and add the peppers, onion, and celery. Saute until softened, and add the garlic. Cook 30 seconds.

Tomato juice, Srirach and Worcesterhire
Tomato juice, Srirach and Worcesterhire
Add the tomato juice and then the Sriracha and Worcestershire. Simmer about 4 minutes.

adding fish
Add the cod
Add the filets and nestle them among the vegetables.

Cooked cod
Cooked cod
Cook covered until the fish is opaque, about  8 minutes.

Cod creole with scallions
Cod creole with scallions
Spoon into serving bowl and decorate with chopped scallions.

Cod creole plated with brown rice
Cod creole plated with brown rice
Serve with brown rice.
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