Dutch-oven steamed cod
1 Tbsp, extra virgin
Uncooked turkey bacon
4 slice(s), chopped
14½ oz, sliced, rinsed and drained
Uncooked vidalia onion(s)
1 large, or other large sweet onion, sliced
2 medium clove(s), minced
1 large, (about 12 ounces), halved lengthwise, then cut into 1⁄4-inch slices
Yellow summer squash
1 medium, (about 8 ounces), halved length wise, then cut into 1⁄4-inch slices
4 medium, chopped
¼ tsp, freshly ground
Uncooked Atlantic cod
4 fillet(s), (6-ounce) skinless
- Heat the oil in a Dutch oven over medium-high heat. Add the bacon and cook, stirring frequently, until lightly browned, 3–4 minutes. Stir in the potatoes, onion, and garlic. Cook, stirring frequently, until the onions soften slightly, 3–4 minutes.
- Add the zucchini, yellow squash, and tomatoes; cook, stirring, about 4 minutes. Add the wine, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper; cook about 2 minutes.
- Sprinkle the cod with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place the cod in a single layer on top of the vegetables. Reduce the heat and simmer, covered, until the fish is just opaque in the center, 6–7 minutes.
- Transfer the cod to 4 plates, then spoon the vegetables evenly around the cod. Yields 1 cod fillet and 1 1⁄4 cups vegetables per serving.