Squid Ink Pasta with Cod and Bell Peppers
A Portuguese-style pasta dish featuring squid ink pasta paired with cod, sweet bell peppers, and broccoli.
Ingredients
Cod fillets (need to be soaked to remove salt beforehand)
3 pieces
Fresh squid ink pasta (fresh pasta)
2 portions
Red onions (thinly sliced)
2
Cherry tomatoes (halved)
1 box
Yellow bell pepper (cut into strips, deseeded)
1
Orange bell pepper (cut into strips, deseeded)
1
Broccoli (frozen or fresh)
1 bag
Garlic (minced)
3 cloves
Cilantro (chopped)
to taste
Salt (for seasoning)
to taste
Pepper (for seasoning)
to taste
Olive oil (for cooking)
as needed
Instructions
1
Cook the cod
Place the cod fillets in boiling water and cook for about 8 minutes. Meanwhile, add olive oil to a pan and sauté the onions. Once the onions become translucent, add the minced garlic, yellow bell pepper, and orange bell pepper. Stir-fry over medium heat for 5 minutes. Finally, add the broccoli and season with salt, pepper, and olive oil.
2
Prepare the ingredients
Tear the cod into small pieces by hand and set aside. Halve the tomatoes. Cook the pasta according to the package instructions.
3
Combine and stir-fry
Add the cod and tomatoes to the vegetable mixture. Drain the pasta and add it to the pan, stirring well to combine.
4
Finish
Toss everything together, sprinkle with cilantro, season to taste, and enjoy.
