The tomatoes and wine add sweetness to this Spanish dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp olive oil||2 tsp tomato paste|
|1 large onion, finely sliced||1/2 tsp sugar|
|1 garlic clove, minced||2 tbsp chopped parsley|
|1 1/4 cups fish stock||salt and freshly ground black pepper|
|4 large ripe plum tomatoes, peeled, seeded, and chopped||2 1/4 cod filet, cut into 4 portions|
|1/2 cup white wine|
Preheat the oven to 400°F (200°C). Heat the oil in a flameproof casserole over medium-high heat. Add the fish, skin side down, and cook, for 1 minute, or until the skin is crisp. Turn and cook for 1 minute longer. Using a slotted spatula, transfer to a plate.
Add the onions and garlic to the casserole and reduce the heat to medium. Cook, stirring frequently, for about 4 minutes, until softened. Add the stock, tomatoes, wine, and tomato paste and bring to a simmer. Simmer, stirring often, for 10–12 minutes.
Place the fish in the sauce and bake for 5-10 minutes, or until barely opaque. Transfer the fish to a platter and tent with aluminum foil to keep warm.
Cook the sauce over medium-high heat about 3 minutes, until reduced and thickened. Stir in half the parsley and season to taste with salt and pepper. Divide the sauce among 4 dinner plates and place a piece of fish on top. Serve at once, sprinkled with the remaining parsley.
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