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Cod Stew

2-4 fresh cod
4 stalks celery plus leafy tops
1 red pepper
16oz can tomato sauce
about 4 tablespoons olive oil
salt and pepper
red crushed pepper flakes

Put some olive oil in the bottom of a pan that you can cover with
a lid. A saute pan would be great, say 10"

Wash the vegetables and dry them well. Slice the peppers in strips
and cut the celery on an angle. Try to cut the peppers and celery
about the same thickness. Heat the olive oil, saute the peppers
and add the celery after about 2 minutes.

I like to add the leafy tops of the celery. Add salt and pepper.
I use a 16oz can of tomato sauce for this recipe. Once the vegetables
start to soften, pout in tomato sauce and add red pepper flakes to
taste. One this has cooked about 5 minutes with the lid on, you
can now add the cod. It will cook rather quickly, lay the fish
ontop and spoon some sauce over it and cover. This will take about
another 5 minutes or so until the fish is firm and starts to flake
with the touch of a fork.

Serve over rice, add a nice glass of white wine.


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