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Cod Cioppino in Tomato Stew with Toasted Baguette

Cod Cioppino in Tomato Stew with Toasted Baguette

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Cioppino, a seafood stew invented in San Francisco, is a rich tomato-based stew filled with the catch of the day. We’re taking advantage of flaky, delicate cod to give this dish finesse. Crusty baguette is the perfect vehicle for soaking up the broth!

Allergens:WheatSoyFish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Parsley

1 unit

Yellow Onion

1 unit

Green Bell Pepper

1 unit

Veggie Stock Concentrate

2 clove

Garlic

1 teaspoon

Dried Oregano

1 teaspoon

Chili Pepper

1 can

Whole Peeled Tomatoes

1 unit

Baguette

(ContainsWheat, Soy)

12 ounce

Cod Fillets

(ContainsFish)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1907.904 kJ
Calories456 kcal
Fat8 g
Saturated Fat0 g
Carbohydrate52 g
Sugar0 g
Dietary Fiber7 g
Protein39 g
Sodium573 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400 degrees. Halve, core, and remove the white ribs from the bell pepper, then finely dice. Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely chop the parsley, reserving a few leaves for garnish.

2

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion, bell pepper, oregano, and red chili flake (to taste) to the pan and cook, tossing, 6-7 minutes, until slightly caramelized. Add the garlic and parsley to the pan and cook an additional 2-3 minutes.

3

Add the entire can of whole tomatoes into the pan. Using a wooden spoon, break up the tomatoes until the sauce is almost smooth. Simmer for 12-15 minutes over medium heat.

4

Meanwhile, thinly slice the baguette on a diagonal. Place the slices on a baking sheet and place in the oven to toast for 5 minutes.

5

Once the sauce has simmered for 12-15 minutes, taste and season with salt and pepper. Season the cod on all sides with salt and pepper, then place into the sauce, partially submerged. Cover and cook until the cod is flakey and opaque, 5-7 minutes.

6

Spoon the tomato stew into bowls and top each with a piece of cod. Garnish with the reserved parsley leaves. Serve with the baguette toasts for dipping and enjoy!