Pasta Verde de Mar

  • Yield 4 servings

Cod fillets cook up quick and delicious for this Italian-inspired meal.


1 pound cod fillets
1 can (13 3/4 ounce) chicken broth
8 ounces packaged spinach linguini or fettucini
3 tablespoons olive oil
2 cloves garlic, crushed
6 -- green onions, bias sliced into 2-inch pieces
1 medium yellow pepper cut in 1/4-inch strips
1/2 cup fresh basil, chopped or 1 tablespoon dried basil, crushed
1/4 teaspoon red pepper flakes
8 -- cherry tomatoes, cut in quarters
1/4 cup Parsley, chopped
18 ounces jar sun-dried tomatoes (optional)


  1. Place fillets in a 10-inch skillet with chicken broth. (If desired, add 1 slice lemon, 1 bay leaf and a few peppercorns to liquid.) Bring liquid to boiling, cover and immediately reduce heat. Simmer for 8 to 10 minutes or until fish becomes opaque.
  2. As fish simmers, cook pasta according to package directions, drain, toss with 1 tablespoon olive oil and keep warm.
  3. Remove cooked fish from skillet; keep warm. Drain cooking liquid, reserving 1/2 cup. Pre-heat dry skillet over high heat; add remaining olive oil. Add garlic, green onions, yellow pepper, basil and red pepper flakes and stir-fry 3 to 5 minutes or until vegetables are tender-crisp. Remove pan from heat; add tomatoes, parsley and (if desired) sun-dried tomatoes and mix well.
  4. Use a fork to break fish into 2-inch pieces; add fish and reserved cooking liquid to vegetables. Add pasta to skillet and toss gently with two forks to combine. Serve immediately.



Get every new post delivered to your Inbox.

Join 262 other followers