–cod (size of 4 decks of cards, 1 pound)
–basil, mint (1 teaspoon each, dried)
–garlic (minced, bottled, 1 tablespoon)
–onion (sliced, one-half, medium)
–tomato (fresh, 1, medium, chopped)
–red bell pepper (fresh, one-half, sliced)
–cayenne (dried, bottled, one-quarter teaspoon; one-half teaspoon if preference is for very spicy)
–parsley (fresh, 1 handful, chopped)
–chicken broth (two-thirds cup, non-fat, low sodium, packaged)
–white wine (two-thirds cup)
–salt and pepper
1 – Place the onion, tomato, red bell pepper, salt, pepper, and olive oil in a covered baking dish. Microwave on high for 5 minutes. When finished, nestle the cod amid the sauce. Season the entire dish with basil, garlic, mint, cayenne, parsley, salt, pepper, and olive oil. Microwave on high for 8 minutes. Cod is done when it begins to break apart. Before serving, break the cod apart into large, 2-inch, chunks.
2 – Serve the cod stew in bowls, hot.
–cod stew inspired by Edward Giobbi’s Italian Family Cooking.