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Recipes

Potato Pasta with Tomatoes, Peppers & Cod
The zesty flavors of Spain are at play in this dish of potato pasta elbows topped with tomato sauce, fresh cod, peppers, and green olives. If cod is unavailable, use scrod, haddock, or another firm-fleshed white fish that has identity and that will flake easily. The texture of the fish is very important here. For other gluten-free versions use gluten-free rice or quinoa pasta elbows or twirls.
  • 1 tablespoon olive oil
  • 3/4 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1 medium red bell pepper, diced
  • 2 cups chopped tomatoes
  • 1/2 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 4 drops of hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 8 ounces potato pasta elbows
  • 1-1/4 pounds cod fillets, cut into 4 pieces
  • 2-1/2 teaspoons cornstarch blended with 1-1/2 teaspoons water
  • 8 green olives, pitted and coarsely chopped
  • 3 tablespoons chopped flat-leaf parsley

1. In large nonstick skillet, heat oil over medium-low heat. Add onion and garlic, and cook, stirring frequently, until onion has softened, about 7 minutes. Add red bell pepper, increase heat to medium and cook until pepper has softened, about 5 minutes.

2. Stir in tomatoes, orange zest, orange juice, hot pepper sauce, salt and ginger. Bring to a boil, reduce to a simmer and cook for 5 minutes to blend flavors.

3. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain.

4. Place cod on top of tomato-pepper mixture, cover and cook until fish just flakes when tested with a fork, about 10 minutes.

5. Add cornstarch mixture to skillet, bring to a boil and cook until the sauce is lightly thickened, about 1 minute. Gently flake cod with a fork, then stir in olives and parsley. Toss with hot pasta and serve.


Nutritional Information
Per serving: 436 calories, 6g total fat, 0.9g saturated fat, 3.5g monounsaturated fat, 1g polyunsaturated fat, 5.4g dietary fiber, 34g protein, 62g carbohydrate, 76mg cholesterol, 605mg sodium.
Good source of: potassium, selenium, vitamin B6, vitamin B12, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40