Sofrito Atlantic Cod over Vegetable Rice

The versatile tomato-based sauce called sofrito is the soul of Latin American and Caribbean food. In this Cuban-inspired dish, the cod is infused with the hot sofrito and then served over vegetable rice for a comforting and flavorful dish.

Serves 2

1 cup long-grain white or brown rice

2 Tbsp. extra-virgin olive oil 

1 small yellow onion, finely chopped

1 small green bell pepper, finely chopped

2 cloves garlic, minced

½ tsp. dried oregano

¼ tsp. ground cumin

Kosher salt and freshly ground black pepper

¼ cup dry white wine

1 8-oz. can tomato sauce, such as Hunt’s

2 6 oz. cod fillets

1 cup mixed frozen vegetables, thawed

Cook the rice according to package directions.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, green pepper, and garlic and cook, stirring, until the vegetables are soft, about 8 minutes. Stir in the oregano, cumin, ½ tsp. salt, and ¼ tsp. pepper. Add the wine and simmer until reduced by half, about 3 minutes.

Stir in the tomato sauce and half cup water; bring to a simmer. Turn the heat down to low, cover, and cook to meld the flavors, about 3 minutes. Nestle the cod fillets into the sofrito, cover, and cook until completely cooked through, about 10 minutes. 

When the rice is ready, stir in the vegetables until warmed through, and season to taste with salt and pepper. Divide the rice among two plates and top with the cod and sofrito mixture.