Name: Slow-Cooker Cod Peperonata
Total time: 2 h
Ingredients: 2 red or yellow bell peppers , stemmed, seeded, and sliced thin; 1 onion , halved and sliced thin; 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 2 tablespoons tomato paste; 4 garlic cloves , minced; 1 tablespoon paprika; 2 teaspoons minced fresh thyme or ½ teaspoon dried; 1/4 teaspoon red pepper flakes; Salt and pepper; 1 (14.5-ounce) can diced tomatoes , drained; 1/4 cup dry white wine; 4 (6- to 8-ounce) skinless cod fillets , 1 to 1½ inches thick; 2 tablespoons coarsely chopped fresh basil; 2 teaspoons balsamic vinegar

Why This Recipe Works

For our slow-cooker version of this dish we prepared the classic bell pepper base and added garlic, thyme, paprika, and wine for a deeper flavor. Thinly slicing the peppers and onions proved to be well worth the effort, as they cooked down to a soft, velvety consistency; bigger slices still maintained some crunch and marred the smooth texture of the sauce. Once the sauce was prepared, we simply nestled the cod into the liquid and let the fish braise in the moist environment. We rounded out the peperonata with balsamic vinegar for a rich and slightly sweet finish.

Before You Begin

You will need an oval slow cooker for this recipe. Look for cod fillets of similar thickness to ensure that they cook at the same rate. Check the cod's temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. Haddock and hake are good substitutes for the cod.

Instructions

1. Microwave bell peppers, onion, oil, tomato paste, garlic, paprika, thyme, pepper flakes, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl, stirring occasionally, until vegetables are softened, about 8 minutes; transfer to slow cooker.

Stir tomatoes and wine into slow cooker. Season cod with salt and pepper and nestle into slow cooker. Spoon portion of sauce over cod. Cover and cook until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.

Using 2 metal spatulas, transfer cod to serving dish. Stir basil and vinegar into sauce and season with salt and pepper to taste. Spoon sauce over cod and drizzle with extra oil. Serve.