Cod Caramba

Use any economical white fish, such as haddock.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb cod fish fillet
• 8  ounces smoked cod (fillets)
• 1 1⁄4 cups  fish stock or 1 1⁄4 cups chicken broth
• 1⁄4 cup butter
• 1  onion, sliced
• 2  garlic cloves, crushed
• 1  green bell pepper, seeded and diced
• 1  red bell pepper, seeded and diced
• 2  zucchini, diced
• 2⁄3 cup corn kernel (fresh or frozen)
• 2  tomatoes, peeled and chopped
•  fresh lime juice (1 lime)
•  Tabasco sauce
•  kosher salt & freshly ground black pepper
•  cayenne pepper

• Topping

• 3  ounces tortilla chips
• 1⁄2 cup cheddar cheese, grated
•  fresh cilantro, for garnish
•  lime wedge, for serving

Directions

1. Place fish in a shallow skillet and cover with fish stock (or chicken broth); bring to a boil, lower heat, cover, and poach until fish flakes easily with a formk, about 8 minutes.
2. Let cool, remove skin, break into large chunks; keep warm.
3. Saute onion and garlic in butter, over low heat, until onion is translucent; add peppers and continue cooking 2 minutes.
4. Stir in the zucchini and cook another 3 minutes; by now all the vegetables should be tender.
5. Stir in the corn, tomatoes, lime juice, and Tabasco; season wth salt, pepper, and cayenne.
6. Heat through, then stir in fish; transfer to a broiler safe dish.
7. Preheat broiler.
8. Lightly crush tortilla chips, combine with cheese; sprinkle over the fish and lightly season with cayenne.
9. Broil until topping is crisp and lightly browned; garnish with cilantro.
10. Serve with lime wedges.