 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Use any economical white fish, such as haddock. Ingredients:
1 lb cod fish fillet |
8 ounces smoked cod (fillets) |
1 1/4 cups fish stock or 1 1/4 cups chicken broth |
1/4 cup butter |
1 onion, sliced |
2 garlic cloves, crushed |
1 green bell pepper, seeded and diced |
1 red bell pepper, seeded and diced |
2 zucchini, diced |
2/3 cup corn kernel (fresh or frozen) |
2 tomatoes, peeled and chopped |
fresh lime juice (1 lime) |
tabasco sauce |
kosher salt & freshly ground black pepper |
cayenne pepper |
3 ounces tortilla chips |
1/2 cup cheddar cheese, grated |
fresh cilantro, for garnish |
lime wedge, for serving |
Directions:
1. Place fish in a shallow skillet and cover with fish stock (or chicken broth); bring to a boil, lower heat, cover, and poach until fish flakes easily with a formk, about 8 minutes.
2. Let cool, remove skin, break into large chunks; keep warm.
3. Saute onion and garlic in butter, over low heat, until onion is translucent; add peppers and continue cooking 2 minutes.
4. Stir in the zucchini and cook another 3 minutes; by now all the vegetables should be tender.
5. Stir in the corn, tomatoes, lime juice, and Tabasco; season wth salt, pepper, and cayenne.
6. Heat through, then stir in fish; transfer to a broiler safe dish.
7. Preheat broiler.
8. Lightly crush tortilla chips, combine with cheese; sprinkle over the fish and lightly season with cayenne.
9. Broil until topping is crisp and lightly browned; garnish with cilantro.
10. Serve with lime wedges.
|
|