Le Plat – Basque-Style Cod

Basque Style Cod – Cabillaud à la Basquaise

If you cannot find cod use halibut, lingcod, flounder, wild caught sea bass
Course: Main Course
Cuisine: French
Keyword: cod, leeks, red bell peppers, tomatoes
Servings: 4 servings


  • 2 pounds (1 kg) firm white fish fillets, such as Atlantic cod, lingcod, halibut, or tilapia, bones removed
  • 2 tablespoons olive oil
  • 4 red bell peppers cored, seeded, and cut into ¼-inch (.85cm) dice
  • 2 leeks white part and 2-inches (5cm) of green, rinsed well and diced
  • 2 medium onions peeled and diced
  • 2 cloves garlic peeled, green germ removed, and coarsely chopped
  • Sea salt and freshly ground black pepper
  • 3 medium-sized plum tomatoes cored and coarsely chopped
  • Piment d’Espelette or Kashmiri pepper
  • Flat leaf parsley sprigs or basil leaves – optional garnish


  • Rinse the fish and pat it dry. Cut it into large (2-inch;5cm) chunks. Refrigerate until just before cooking.
  • Heat the oil in a large skillet over medium heat. Add the peppers, leeks, onions, and garlic. Season with salt and pepper to taste, and cook until the onions begin to soften, about 20 minutes, stirring occasionally. Stir in the tomatoes, cover and cook until all the vegetables are thoroughly cooked into a tender blend, almost a marmalade, about 30 minutes. Season with salt and piment d’Espelette to taste. The mixture should have a slight bite without being overly spicy.
  • Lightly sprinkle the fish with salt and add it to the vegetable mixture, pushing the pieces down into it so they are at least half covered. Cover and cook just until the fish is opaque, about 15 minutes depending on the thickness of the fillets.
  • Taste the sauce for seasoning and adjust if necessary. Serve immediately.