2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as wild haddock or cod, cut into 1 1/2-inch pieces
1 14-ounce jar diced tomatoes
1 chilli pepper, chopped
1/4 cup packed chopped fresh cilantro/coriander
2 tablespoons sliced pimiento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped
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1. Heat oil in a large high-sided skillet or Dutch oven over medium heat.
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2. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
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3. Add fish, tomatoes and their juices, chilli pepper, cilantro, olives, capers, oregano and salt; stir to combine.
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4. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
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5. Remove from the heat. Serve warm or at room temperature, garnished with avocado. Serve with your favourite crunchy greens.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as wild haddock or cod, cut into 1 1/2-inch pieces
1 14-ounce jar diced tomatoes
1 chilli pepper, chopped
1/4 cup packed chopped fresh cilantro/coriander
2 tablespoons sliced pimiento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped
Looks a lot like Jamaican salt fish but without the achee!.
Lovely, will try it