JeanMarie Brownson: Build up a reserve of frozen fish for those challenging dinner nights
JeanMarie Brownson, Tribune Content Agency
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Note: Other fish options include wild caught Alaskan haddock (scrod), pollock, swordfish and tilapia. Look for boneless skinless filets at least 3/4 inch thick.
2 or 3 pieces (1 to 1/4 pounds total) wild-caught Alaskan cod fillets, thawed
Salt, freshly ground black pepper
Smoked sweet paprika
6 to 8 small sweet mini red peppers
3 tablespoons olive oil
2 shallots or 1/2 small onion, finely chopped
2 cloves garlic, minced or crushed
1 (15-ounce) can tomato puree, unseasoned tomato sauce or crushed tomatoes
Chopped fresh parsley, for garnish
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