Cod & Prawns in a tomato & white wine sauce

INGREDIENTS

  • 5-6  ripe red tomatoes
  • 1 tablespoon olive oil or veggie oil
  • 3/4 of a yellow onion chopped 
  • 3 large cloves of garlic- chopped
  • 1 fresh red chile pepper, seeded and chopped ( You can use a dried chile but double the amount) 
  • 1 1/2 cup white wine
  • salt and ground black pepper to taste
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 pounds of fresh caught cod
  • 10-15 large uncooked prawns, peeled and deveined
 

DIRECTIONS

  1. Slice an ‘X’ in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and blanch in a bowl of ice water.  Peel & chop tomatoes. 
  2. Heat oil in a skillet over low heat; cook and stir onion and garlic until slightly browned, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
  3. Place cod into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 1 to 3 minutes. Season with salt and black pepper.

 

Image

 

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