| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 7g | 1g | 60g |
| sugars | fibre | protein | salt |
| 6g | 3g | 34g | 0.6g |
Why I Love German Cod Ragout with Bell Peppers and Rice
There is something particularly heartwarming about preparing and sharing a meal that combines the cultural heritage of both my Italian-American upbringing and my newfound fondness for global cuisines. This is how I discovered the enchanting world of German cuisine and fell in love with this recipe: Cod Ragout with Bell Peppers and Rice. What initially drew me to this dish was the simplicity of the ingredients used, a humble assortment of fish and peppers cooked to create something truly special.
A Dish that Bridges Cultures
The Cod Ragout with Bell Peppers and Rice recipe is reminiscent of many traditional Italian dishes I grew up with, especially in the way that flavors meld together in a rich, hearty, and ultimate comforting dish. However, it also brings to the forefront the unique aspects of German cuisine which relies heavily on hearty ingredients and simple cooking methods, just like my Italian grandparents used to do. This delightful fusion of cuisines paints a picture of a global kitchen, where the seemingly distinct culinary traditions intermingle to create beautiful, delicious dishes.
Weaving Personal Stories into Recipes
Each time I prepare this dish, it’s as if I’m inviting my family and friends on a culinary journey. It’s a path that begins in the rustic kitchen of my Italian nonna, drifts across the Atlantic, and settles amidst the picturesque pastures of Germany. This dish reflects the magic that happens when I step outside my comfort zone while staying true to the robust flavours I was nurtured with.
The easy-to-follow nature of the recipe also allows me to weave my own stories into the cooking process. The simple act of cod simmering in the robust sauce of bell peppers and tomatoes takes me back to those long hikes on sunny afternoons where dinner couldn’t come quick enough. In fact, this meal would be the perfect end to a long day of hiking, something that I’m particularly fond of.
The German Cod Ragout again brings to mind Nigel Slater, a renowned British food writer, whom I’ve always admired for his minimalist approach towards cooking which allows the ingredients to do the talking. This particular dish embodies the same philosophy, making it not just a meal but an experience in itself.
When it comes to pairing, this warm, flavour packed Cod Ragout pairs exquisite with a light salad or even a traditional German side such as Gurkensalat (Cucumber Salad). Similar in essence to the Italian ‘Risotto ai Peperoni’, it’s a treat for the taste buds that serves up a harmony of tastes and colors on a plate.
In conclusion, Cod Ragout with Bell Peppers and Rice is more than a recipe for me; it’s a testament to my culinary journey. It’s a dish that respects and honors the traditions I was brought up with while embracing flavors from afar, and in doing so, it creates something beautifully new and delicious.
What You’ll Need
- 2 pounds of cod fillets
- 3 cups of long-grain white rice
- 6 cups of water
- 2 red bell peppers
- 2 yellow bell peppers
- 1 large onion
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 1 cup of dry white wine
- 1 can (14.5 oz) of diced tomatoes, drained
- 2 tablespoons of tomato paste
- 1 teaspoon of paprika
- 1.5 teaspoons of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of fresh chopped parsley for garnish
Method
Step One
Start by preparing your ingredients. Cut the cod fillets into bite-sized pieces, chop the bell peppers, onion, and garlic, and drain the canned tomatoes.
Step Two
Rinse the rice under cold water until the water runs clear. Add the rice and 6 cups water to a large pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and the water is absorbed.
Step Three
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers to the skillet and cook until they start to soften, about 5 minutes. Add the garlic and continue to cook for another minute.
Step Four
Add the cod pieces to the skillet and cook until they’re just opaque in the center, about 5 minutes. Remove the fish from the skillet and set it aside.
Step Five
Add the wine to the skillet and scrape up any browned bits from the bottom of the pan. Add the diced tomatoes, tomato paste, paprika, salt, and pepper to the skillet. Stir everything together and bring the mixture to a simmer.
Step Six
Return the cod to the skillet, stirring it gently into the sauce. Let everything simmer together for another 5 minutes, or until the cod is cooked through and the flavors have melded together.
Step Seven
Serve the cod ragout over the cooked rice, garnishing each portion with a sprinkle of fresh chopped parsley.
