Cod Stew with Pimenton & Chorizo

Name: Cod Stew with Pimenton & Chorizo
Ingredients: ¼ cup extra-virgin olive oil; 2 red bell peppers, cored and quartered lengthwise; 1 large yellow onion, trimmed at top and bottom, peeled and quartered lengthwise; 2 roma tomatoes, quartered lengthwise; ¼ teaspoon fennel seeds; ½ teaspoon spanish pimenton powder; 1 (8‑inch) piece of dry cured spanish choizo, cut into bit size pieces; 1 pound cod fillet, cut into 4 equal portions; salt and pepper, as needed; ½ teaspoon red wine vinegar; fennel fronds, as garnish, optional

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Ingredients

¼ cup extra-virgin olive oil
2 red bell peppers, cored and quartered lengthwise
1 large yellow onion, trimmed at top and bottom, peeled and quartered lengthwise
2 roma tomatoes, quartered lengthwise
¼ teaspoon fennel seeds
½ teaspoon spanish pimenton powder
1 (8‑inch) piece of dry cured spanish choizo, cut into bit size pieces
1 pound cod fillet, cut into 4 equal portions
salt and pepper, as needed
½ teaspoon red wine vinegar
fennel fronds, as garnish, optional