1 pound cod fillets
1 (13 3/4 ounce) can chicken broth
8 ounces spinach linguini or fettucini
3 tablespoons olive oil
6 green onions, bias sliced into 2 inch pieces
2 cloves garlic, crushed
1 yellow pepper cut in 1/4 inch strips
1/2 cup fresh basil, chopped or 1 tablespoon dried basil, crushed
1/4 teaspoon red pepper flakes
8 cherry tomatoes, cut in quarters
1/4 cup chopped parsley,
18 ounce jar sun-dried tomatoes (optional)


1. Place fillets in a 10-inch skillet with chicken broth. (If desired, add 1 slice lemon, 1 bay leaf and a few peppercorns to liquid.) Bring liquid to boil, cover and reduce heat. Simmer for 8 to 10 minutes or until fish is opaque.
2. Meanwhile, cook pasta according to package directions, drain, toss with 1 tablespoon olive oil and keep warm.
3. Remove cooked fish from skillet; keep warm. Drain cooking liquid, reserving 1/2 cup.
4. Heat dry skillet over high heat; add remaining olive oil. Add green onions, garlic, yellow pepper, basil and red pepper flakes and stir-fry 3 to 5 minutes or until vegetables are tender-crisp. Remove pan from heat; add tomatoes, parsley and (if desired) sun-dried tomatoes and mix well.
5. Use a fork to break fish into 2-inch pieces; add fish and reserved cooking liquid to vegetables. Add pasta to skillet and toss gently with two forks to combine. Serve immediately.
You may substitute catfish, pollock or orange roughy for the cod.
Pasta Verde de Mar
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