2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small yellow onion, halved and thinly sliced
1 bell pepper, thinly sliced
2 garlic cloves, thinly sliced
1 jalapeno, thinly sliced 0r 1/2 teaspoon jalepeno powder
1/2 teaspoon Hungarian paprika
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1(15.5-ounce) can diced tomatoes
1 to 2 teaspoons sherry vinegar
2 (6 ounce) haddock fillets, skin removed
Parsley, for garnish
- Set a large saute pan over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, stir until softened then add garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften/or aldente.
- Submerge fish in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Cover and cook, until the flesh of the fish turns opaque and begins to flake, about 10 minutes. Add vinegar and mix in. Garnish with parsley and a drizzle of olive oil and serve.