Dutch-oven steamed cod
3
Points®
Total time: 36 min • Prep: 15 min • Cook: 21 min • Serves: 4 • Difficulty: Easy
Cod is a mild white fish with a slightly firm texture that thrives in deep cold waters. It lends itself well to a host of sauces and methods of cooking, but this one-pot preparation is easy and elegant, so perfect for a special occasion or when you are having guests for dinner. Plus, clean-up is a cinch. You can substitute frozen potatoes that have been thawed for the canned potatoes here. When summer squash isn't in season, substitute winter squash like butternut that has been cut into small dice. Finish this dish with a sprinkling of fresh herbs—parsley if using summer squash, and woody perennial herbs like minced thyme, rosemary, or sage if using winter squash.
Ingredients
Olive oil
1 Tbsp
Uncooked turkey bacon
4 slice(s)
Canned potatoes, drained
14½ oz
Vidalia onion
1 large
Garlic
2 clove(s)
Uncooked zucchini
1 large
Uncooked yellow summer squash
1 medium
Plum tomato
4 medium
White wine
⅓ cup(s)
Table salt
¾ tsp
Black pepper
¼ tsp
Uncooked Atlantic cod
4 fillet(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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