Cod Veracruz
Friday 16 April
Kroger had a sale on what they claim is fresh, wild-caught cod. It looked good, and we had some green olives, so we made it Veracruz style. First, the sauce: sauteed onions and garlic with smoked Roma tomatoes from the freezer, pureed in the robo-coupe, then added a shower of chopped green olives and capers. A touch of cinnamon, plus ground coriander and cumin. When the sauce is hot, we slid the collops of fish in, and cooked till they stopped being translucent.
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