Basque-Style Cod - Blue Apron Recipe

Ingredients

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• 2 Cod Fillets
• ½ Cup Cracked Freekeh
• 1 15-Ounce Can Diced Tomatoes
• 3 Cloves Garlic
• 1 Red Bell Pepper
• 1 Yellow Onion
• 1 Large Bunch Parsley
• 3 Tablespoons Almonds
• 2 Tablespoons Sherry Vinegar
• ½ Teaspoon Ground Espelette Pepper

 

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Instructions

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1Cook the freekeh:


Heat a small pot of salted water to boiling on high. Once boiling, add the freekehand cook, uncovered, 22 to 25 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, drizzle with olive oil and stir to combine; season with salt and pepper to taste.

2Prepare the ingredients:


While the freekeh cooks, wash and dry the fresh produce. Peel the garlic;thinly slice 2 of the cloves. Mince the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and medium dice the onion. Finely chop the parsley leaves and stems. Finely chop the almonds.

3Start the sauce:


While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bellpepper, onion and sliced garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

4Finish the sauce:


Add the diced tomatoes, vinegar and half the ground Espelette pepper to the pan; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until saucy and slightly reduced in volume; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

5Cook the cod:


Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.

6Make the parsley-almond relish & plate your dish:


While the cod cooks, in a bowl, combine the parsley, almonds and as much of the garlic paste as you’d like. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Divide the cooked freekeh andfinished sauce between 2 dishes. Top with the cooked cod fillets. Garnish with the remaining ground Espelette pepper, parsley-almond relish and a drizzle of olive oil. Enjoy!