COD ROUGAILLE PREPARATION

• In the large frying pan, over medium heat, add the olive oil and the cod. Use your spatula to break it appart, cook until golden.
  2 Tbsp olive oil, 1 Lb cod fillets
• Add the chopped onion and minced garlic. Sauté until soft, about 2 minutes.
  1 sweet onion, 1 garlic gloves
• Add the fire-roasted diced tomatoes, chicken broth, ground turmeric, fresh ginger, sprig of thyme, Jalapeño Pepper (did not put any) season with salt and pepper.
  15 oz fire-roasted diced tomatoes, 4 oz vegetable broth, 2 tsp ground turmeric, 1 Tbsp fresh ginger, 1 sprig of thyme , 1 Jalapeño Pepper, Salt, Pepper
• Let simmer on low heat, covered, until the sauce has thickened, about 30 minutes, stirring every so often so that the stew does not stick to the bottom.
• Toward the end of the cooking time, taste, and adjust the seasonings as desired. Serve with Rice. Enjoy & Bon Appétit!