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Serving Size: 8-10
Ingredients
3 pounds wild cod fillet
1-teaspoon salt
3-4 tablespoons olive oil (divided)
3 carrots, grated
1 yellow onion, diced
I cup water
3 ounces tomato paste
5 ounces condensed tomato soup
Instructions
Wash fresh cod in cold water, then cut into 2inch squares.
Add 2 tablespoons of olive oil to skillet, turn stove on medium-high and place cod onto skillet. Make sure not to place fish overtop of each other.
Fry fish approximately 15 minuets, flipping the fish over half way through. You want the fish to take on a light golden color.You will notice fish will begin to flake. Salt fish right before you turn off skillet. Salting fish earlier will result in excessive flaking. Place fish onto serving platter.
Prepare tomato sauce by grating 3 carrots and dicing 1 yellow onion. Add 1 to 2 tablespoons of olive oil to skillet. With the stove top set on medium heat, add the carrots and onions. Allow vegetables to cook, until onions have softened and acquired a golden color.
Add 5 ounces of condensed tomato soup along with 3 ounces of tomato paste to the vegetables skillet. Mix together to form a thick uniformed sauce. Add 1 cup of water (more water for a less thicker sauce) to the skillet. Mix together and allow sauce to simmer for a minute on the stove. Turn off stove and pour tomato sauce over fish.
Serve hot or cold!