–cod (size of 3 decks of cards, one-half pound)
–tomatoes (3, medium, chopped)
–onion (one-half, medium, chopped)
–white wine (use the real stuff)
–whole wheat English muffin (or French bread)
–salt and pepper
1 – Chop 3 tomatoes, season with salt, pepper, garlic powder, and thyme, and place in a covered baking dish. Add one-half chopped onion. Add white wine a little above the top of the vegetables. Season with olive oil. Microwave on high for 5 minutes. Then add cod amid the vegetables. Season with salt, pepper, thyme, and olive oil. Microwave on high for 2 minutes, and then on 50 percent power for 10 minutes. Check the oven to be sure that the wine sauce is not bubbling up over the baking dish. When finished, break apart the cod into bite-sized pieces.
2 – Break apart 1 English muffin into 2 bowls, bite-sized pieces. Then ladle the stew on top.
3 – Serve the cod stew hot. I also served broccoli as a side (recipe, use the search box on this blog).
–cod stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.