Cod Caramba

19 ingredients
10 steps

Ingredients

  • 1 lb cod fish fillet
  • 8 ounces smoked cod (fillets)
  • 1 14 cups fish stock or 1 14 cups chicken broth
  • 14 cup butter
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 zucchini, diced
  • 23 cup corn kernel (fresh or frozen)
  • 2 tomatoes, peeled and chopped
  • fresh lime juice (1 lime)
  • Tabasco sauce
  • kosher salt & freshly ground black pepper
  • cayenne pepper
  • 3 ounces tortilla chips
  • 12 cup cheddar cheese, grated
  • fresh cilantro, for garnish
  • lime wedge, for serving

Directions

  1. 1
    Place fish in a shallow skillet and cover with fish stock (or chicken broth); bring to a boil, lower heat, cover, and poach until fish flakes easily with a formk, about 8 minutes.
  2. 2
    Let cool, remove skin, break into large chunks; keep warm.
  3. 3
    Saute onion and garlic in butter, over low heat, until onion is translucent; add peppers and continue cooking 2 minutes.
  4. 4
    Stir in the zucchini and cook another 3 minutes; by now all the vegetables should be tender.
  5. 5
    Stir in the corn, tomatoes, lime juice, and Tabasco; season wth salt, pepper, and cayenne.
  6. 6
    Heat through, then stir in fish; transfer to a broiler safe dish.
  7. 7
    Preheat broiler.
  8. 8
    Lightly crush tortilla chips, combine with cheese; sprinkle over the fish and lightly season with cayenne.
  9. 9
    Broil until topping is crisp and lightly browned; garnish with cilantro.
  10. 10
    Serve with lime wedges.

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