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1 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
2 tbsp. oil
1 can (14-1/2 to 16 oz.) tomatoes, broken up
1/4 cup sliced ripe olives
1 tbsp. minced parsley
1/2 tsp. oregano, crushed
1/8 tsp. salt
dash pepper
1 lb. Alaska cod fillets, thawed if necessary
hot cooked rice (optional)
Saute mushrooms, onion and garlic in oil. Add remaining ingredients except cod; bring to boil. Cook, uncovered, 10 minutes; stir occasionally. Cut cod into serving-sized pieces; add to tomato mixture. Cover and cook over medium heat 8 to 10 minutes or until cod flakes easily when tested with a fork; baste occasionally. Serve with rice.
Makes 6 servings.
Tip: If desired, remove cod and add a mixture of 2 tsp. flour and 1 tbsp. water to tomato mixture. Cook and stir until slightly thickened.
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