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Dutch-oven steamed cod

Dutch-oven steamed cod

4
Points®
Total Time
36 min
Prep
15 min
Cook
21 min
Serves
4
Difficulty
Easy
Cod is a mild white fish with a slightly firm texture that thrives in deep cold waters. It lends itself well to a host of sauces and methods of cooking, but this one-pot preparation is easy and elegant, so perfect for a special occasion or when you are having guests for dinner. Plus, clean-up is a cinch. You can substitute frozen potatoes that have been thawed for the canned potatoes here. When summer squash isn't in season, substitute winter squash like butternut that has been cut into small dice. Finish this dish with a sprinkling of fresh herbs—parsley if using summer squash, and woody perennial herbs like minced thyme, rosemary, or sage if using winter squash.

Ingredients

Olive oil

1 Tbsp, extra virgin

Uncooked turkey bacon

4 slice(s), chopped

Canned potatoes, drained

14½ oz, sliced, rinsed and drained

Vidalia onion

1 large, or other large sweet onion, sliced

Garlic

2 clove(s), minced

Uncooked zucchini

1 large, (about 12 ounces), halved lengthwise, then cut into 1⁄4-inch slices

Uncooked yellow summer squash

1 medium, (about 8 ounces), halved length wise, then cut into 1⁄4-inch slices

Plum tomato

4 medium, chopped

White wine

⅓ cup(s)

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Uncooked Atlantic cod

4 fillet(s), (6-ounce) skinless

Instructions

  1. Heat the oil in a Dutch oven over medium-high heat. Add the bacon and cook, stirring frequently, until lightly browned, 3–4 minutes. Stir in the potatoes, onion, and garlic. Cook, stirring frequently, until the onions soften slightly, 3–4 minutes.
  2. Add the zucchini, yellow squash, and tomatoes; cook, stirring, about 4 minutes. Add the wine, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper; cook about 2 minutes.
  3. Sprinkle the cod with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place the cod in a single layer on top of the vegetables. Reduce the heat and simmer, covered, until the fish is just opaque in the center, 6–7 minutes.
  4. Transfer the cod to 4 plates, then spoon the vegetables evenly around the cod. Yields 1 cod fillet and 1 1⁄4 cups vegetables per serving.

Notes

Atlantic cod, once fished to near extinction, has made a marvelous recovery, thanks to strictly enforced fishing regulations.Omit the bacon and cook the potatoes, onion, and garlic in a teaspoon of oil instead of a tablespoon and save a POINT per serving.

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