Tomato Braised Cod and Mussels

• teaspoon salt (to taste)↗1 teaspoon

  (to taste)

• teaspoon fresh cracked pepper (to taste)↗1 teaspoon

  (to taste)

• cup olive oil↗1⁄4 cup
• ounces sliced mushrooms8 ounces

  sliced

• large red bell pepper, rough chopped↗1

  rough chopped

• large shallot, sliced↗1

  sliced

• large garlic cloves, chopped↗4

  chopped

• tablespoons tomato paste↗2 tablespoons
• tablepoon dried basil↗1 tablepoon
• tablepoon dried parsley↗1 tablepoon
• dried bay leaves↗2
• lb of ripe tomatoes, cut into small wedges1 lb

  cut into small wedges

• cup pinot grigio wine↗3⁄4 cup
• lb cod, cut into four chunks↗1 lb

  cut into four chunks

• lb mussels, cleaned↗1 lb

  cleaned

• tablespoon butter↗1
• fresh sage leaves↗4

Step-by-step instructions

1. 1

   Heat a large, non-stick if you have it, skillet on medium high, add oil and heat until shimmering, but not smoking.

2. 2

   Add mushrooms & peppers to pan, season and cook, stirring occasionally, until all liquid is released and cooked off.

3. 3

   Add more oil if needed,.

4. 4

   Add shallot and garlic, heat for a minute or so until fragrant.

5. 5

   Add tomato paste and dried herbs and tomatoes, cook for a minute or so then then add wine, scrape the pan and turn down the heat.

6. 6

   Add the fish and cover, allow to simmer for a few minutes before adding the mussels. Cover and continue to simmer until fish and mussels are done. About 8-10 minutes total.

7. 7

   Plate mussels and fish, remove the bay leaf, turn up the heat, add butter and sage, stirring until sauce starts to thicken. Pour Sauce over fish and serve with roasted vegetables or pasta.