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COD FISH STEW (BACALAO GUISADO FÁCIL)

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 3/4 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon finely chopped garlic
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1/3 cup sliced stuffed green olives
  • 1 bay leaf
  • 1/2 teaspoon adobo seasoning blend, divided
  • 1 pound cod fillets, thawed if frozen, cut into 1/2-inch pieces
  • 1/4 teaspoon ground black pepper
DIRECTIONS

Heat oil in large skillet over medium-high heat. Add onion and bell pepper; cook 2 to 3 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.

Add drained tomatoes, tomato sauce, olives, bay leaf and 1/4 teaspoon seasoning blend to skillet. Bring to a simmer over medium heat.

Meanwhile, sprinkle cod pieces with remaining 1/4 teaspoon seasoning blend and black pepper; add to tomato mixture. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork (145°F), stirring occasionally. Remove and discard bay leaf before serving.