Cod Cioppino in Tomato Stew with Toasted Baguette

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.

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.

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.

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.