Fresh Cod, Golden Beets, Stewed Tomatoes, Chopped Onions, and Baby Arugula (Serves 1-2)
My refrigerator inspired me to stew fresh cod with beets, tomatoes, onions, and arugula. Mixing stewed tomatoes and fish is something I do all the time and I add onions to everything, but it was availability that made me think to add beets and arugula. This fish stew proved to be tasty with an emphasis on sweetness from the tomatoes and the beets. I’m not sure if I will ever have a special craving for this particular combination, but would make it again anytime all these ingredients are available in my refrigerator at the same time.
Prep, Assembly, and Cook Time: 35-40 minutes
Stewed tomatoes: 45-50 minutes
Roasted beets: 1 hour
1 small sweet yellow onion
3-4 cups of stewed tomatoes (see recipe below)
1 very large golden beet (roasted)
4 big handfuls of baby arugula
1 cod fillet (mine was .59 pounds)
Directions: Melt 1 or 2 tablespoons of coconut oil in a wok or sauté pan over medium high heat. Chop onion into bite-sized pieces and add to hot oil. Cook until soft, stirring occasionally. Add 3 to 4 cups of stewed tomatoes. Cut beet root into bite-size pieces and add to onions and stewed tomatoes. Bring everything to a fast simmer and then add arugula. Mix the arugula in with the other vegetables and wait for the fast simmer to return. Season with a generous dusting of salt, garlic powder, and black pepper. Add 1 or 2 splashes of fish sauce to add depth of flavor. Cut cod fish into bite-size pieces and add to vegetable stew. Stir everything together, cover, and let simmer 15 minutes or until the beets are tender AND the fish flakes easily. Transfer to a bowl and enjoy!
Pressure Cooker Stewed Tomatoes
Prep and cook time: 45-50 minutes
1 big sweet yellow onion
10 to 20 big tomatoes
1 or 2 jalapeno peppers
Apple cider vinegar
Directions: Chop onion into bite-size pieces and add to pressure cooker. Cut tomatoes into bite-size chunks and add to onions. Cut ends off jalapeno peppers and cut in half. Strip out the seeds and other white stuff. Chop peppers into small pieces and add to pot. Season with a dusting of salt and garlic powder. Pour in about 1/4 cup of apple cider vinegar. Lock top on pressure cooker and set heat to high. After achieving high pressure (about 10 minutes), reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down (about 10 minutes), and remove top. Mix everything together well and then store in an airtight container in the refrigerator until needed.
Note: You could prepare stewed tomatoes in a Dutch oven or wok by preparing everything the same way, but then letting it cook over medium heat for 30 to 45 minutes or maybe even an hour. The longer you cook it, the more concentrated the flavor as liquid cooks out.
Oven Roasted Beets
Preparing roasted beets is simple, but I like to do make them a day in advance. Preheat oven to 400 degrees. Cut taproot and tops off beets and rinse clean. Wrap each beet in a square of aluminum foil and place wrapped beets in a baking pan. Place in oven and let roast for 60 minutes. At the end of the hour, remove from oven and let cool on stovetop until you can comfortably move them into the refrigerator. Let the beets chill overnight still wrapped in aluminum foil. The next day, or when cool, move the beets to the sink to remove foil because they may be juicy. The peel comes off roasted beets easily; just rub the peel vigorously and it will slide off. Use a knife to cut off any stubborn spots and then your beets are ready to cut into bite-size pieces.
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