Ingredients
The following ingredients have 6 Servings
- 2 pounds cod or tilapia fillets
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 3/4 cup sliced white onion
- 2 garlic cloves (thinly sliced)
- 10 very ripe plum tomatoes (roughly chopped)
- 1 small bunch fresh parsley leaves (roughly chopped)
- 1/2 pound baby potatoes or fingerlings (cut into bite-size pieces)
- 4 pickled banana peppers
- 1 red bell pepper (sliced)
- 4 tablespoons pitted green olives
- 4 tablespoons capers
- 4 bay leaves
- 2 lemons (sliced)
- 1/2 cup blanched flaked (sliced) almonds
Instruction
- Season fillets with salt.
- In a large pot, heat the oil over medium-high heat until shimmering. Add the onion and garlic and fry until starting to brown, about 10 minutes. Add the tomatoes and cook until they start to break down about 10 minutes. Reduce to a simmer and add the cod and the rest of the ingredients.
- Cover and cook until the potatoes are cooked through, 20 to 30 minutes. Add water if the liquid is evaporating too quickly, it should be soupy. Taste for salt and adjust if necessary. Top with chopped parsley.
