Torsk med enkel tomatsaus
Added by Kari Holm
Prep 20 minCook 40 min
A quick, family-friendly weeknight dinner of cod poached in a mushroom-tomato sauce with olives. Any firm white fish works as a substitute. Serve with barley rice, pearl spelt, or crusty bread to soak up the sauce.
Servings
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Ingredients
1onion
2garlic cloves
200 gfresh button mushrooms or chestnut mushrooms
2 tbspmargarine
1can chopped tomatoes, preferably with herbs
2 dlwater
100 gblack olives (optional)
800 gcod fillet or cod loin
approx. 2 dl barley rice, oat rice, or pearl spelt
2stalks chopped fresh basil
Instructions
1
Finely chop the onion and garlic. Slice the mushrooms.
2
Heat a deep skillet or saute pan with margarine. Fry the onion and garlic for about 1 minute until soft and translucent. Add the mushrooms and cook until they change color, about 3 minutes.
3
Add the tomatoes, water, and olives. Bring to a boil and season with salt and pepper.
4
Remove the skin from the fish and cut into large pieces. Place the fish in the pan and season with salt and freshly ground pepper. Reduce the heat and cover with a lid.
5
Let the fish poach in the sauce for 15-20 minutes, depending on the size of the pieces.
6
Cook the barley rice according to package instructions. Garnish with fresh basil or other herbs and serve.
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