This recipe is a good base, but it needs tweaks to be flavourful. I used more garlic and parsley, chicken bouillon cube + water instead of the wine (didn't have any, but would definitely use it next time) and basa fillets instead of the cod (they were on sale). The result was relatively bland and soup-y, so I dissolved some cornstarch in water to make a paste to help thicken the dish. I also added about half a cup of Parmesan cheese and some Italian seasoning. I also used about two teaspoons of sweet bell pepper paste to get some of the red colour back (cornstarch and parm made the sauce very light coloured). This could definitely use a little heat as well. I would reduce some of the liquid next time (maybe use only some of the liquid from the diced tomatoes). Served this with 'Company Couscous' from AR.
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This recipe is a good base, but it needs tweaks to be flavourful. I used more garlic and...