Ingredients with Measurements:
- 1 pound of firm white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 can of diced tomatoes (14.5 ounces)
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 cup of chopped fresh parsley
- Salt and black pepper to taste
Special equipment needed:
- A large cazuela or oven-safe skillet with lid
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In the cazuela or skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until soft.
3. Add the chopped bell peppers and sauté for another 2-3 minutes until they start to soften.
4. Add the diced tomatoes, white wine, and chicken broth. Stir well and bring to a simmer.
5. Add the fish pieces to the cazuela and stir gently to combine. Season with salt and black pepper to taste.
6. Cover the cazuela with a lid and transfer it to the preheated oven. Bake for 20-25 minutes until the fish is cooked through and the sauce is bubbly.
7. Remove the cazuela from the oven and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 230 per serving
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 55mg
- Sodium: 350mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 22g
Substitutions for ingredients:
- You can use any firm white fish such as cod, haddock, or halibut.
- You can use canned diced tomatoes with green chilies for a spicier version.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- You can add sliced olives or capers for a briny flavor.
- You can add sliced chorizo or bacon for a smoky flavor.
- You can add sliced potatoes or sweet potatoes for a heartier dish.
Tips and tricks:
- Make sure to cut the fish into bite-sized pieces so that they cook evenly.
- You can use frozen fish, but make sure to thaw it first and pat it dry with paper towels.
- You can serve this dish with crusty bread or rice to soak up the sauce.
Storage instructions:
- You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the cazuela in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the cazuela directly from the oven to the table for a rustic presentation.
- Garnish with additional chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread or rice
Troubleshooting advice:
- If the sauce is too thin, you can simmer it on the stovetop for a few minutes to thicken it.
- If the fish is overcooked, reduce the baking time in the oven.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cazuela is a traditional Spanish clay pot used for cooking stews and casseroles.
Flavor profiles:
- This dish is savory, slightly sweet, and tangy with a hint of smokiness.
Serving suggestions:
- Serve the cazuela with a side salad or steamed vegetables for a complete meal.
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Region: Spanish