NOTE: The following units were converted from metric equivalents. They should be used only a very rough guide. Luckily this is the kind of recipe that does not require exact measurements.
Ingredients:
1/2 lb. onions
3/4 lb. potatoes
14-1/2 oz. tomatoes
1 qt. vegetable stock
2 lbs cod
1/4 c. canola oil
4 ea. garlic cloves
2 oz. bell pepper
1 ea. carrot
10 oz. zucchini
1 tsp. salt
DIRECTIONS:
1. Boil the potatoes in a separate pan, drain & quarter.
2. chop the vegetables.
3. Put oil in a dutch oven.
4. Saute the onions and garlic until soft.
5. Add stock, bell peppers and tomatoes.
6. Let simmer a few minutes.
7. Add cod fillets and potatoes.
8. Cook on low for about 30 minutes.
* * *
This recipe originally did not call for vegetable stock. I found, however, that without more liquid the mixture was in danger of burning. Further, I use a can of diced tomatoes.
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This blog is my way of sharing recipes with friends and family. I use all these recipes on a regular basis unless otherwise noted. Some recipes will have a short note providing the source. Most of these have been found on the internet using Google. Some are from cookbooks, some old and some not so old. If you feel that any recipe provided here has been reproduced without any required permission, please notify me immediately and appropriate changes will be made.
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