Cod with Vegetables

Ingredients

• 2 Eggplants
• 2 red bell peppers
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 4 tomatoes
• a splash dry white wine
• 1 pinch ground saffron
• Salt
• chili powder
• 800 g cod fillet (ready‑to‑cook skinless)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and clean the eggplants and bell peppers, then dice them. Peel and finely dice the onion and garlic. Sauté all together in a hot pan with olive oil for 2–3 minutes. Rinse the tomatoes, peel, quarter, seed, and chop them small. Deglaze the vegetables with white wine, sprinkle saffron, and simmer until reduced. Add the tomatoes, season with salt and chili powder, and cook for about 8 minutes. Rinse the cod fillet, pat dry, cut into eight pieces, place on top of the vegetables, cover, and let steam gently for about 6 minutes.

2. 2.

   Taste before serving and sprinkle with parsley.