Cod Caramba

• 1 lb cod fish fillet
• 8 ounces smoked cod (fillets)
• 1 14 cups fish stock or 1 14 cups chicken broth
• 14 cup butter
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 zucchini, diced
• 23 cup corn kernel (fresh or frozen)
• 2 tomatoes, peeled and chopped
• fresh lime juice (1 lime)
• Tabasco sauce
• kosher salt & freshly ground black pepper
• cayenne pepper
• 3 ounces tortilla chips
• 12 cup cheddar cheese, grated
• fresh cilantro, for garnish
• lime wedge, for serving

1. Place fish in a shallow skillet and cover with fish stock (or chicken broth); bring to a boil, lower heat, cover, and poach until fish flakes easily with a formk, about 8 minutes.
2. Let cool, remove skin, break into large chunks; keep warm.
3. Saute onion and garlic in butter, over low heat, until onion is translucent; add peppers and continue cooking 2 minutes.
4. Stir in the zucchini and cook another 3 minutes; by now all the vegetables should be tender.
5. Stir in the corn, tomatoes, lime juice, and Tabasco; season wth salt, pepper, and cayenne.
6. Heat through, then stir in fish; transfer to a broiler safe dish.
7. Preheat broiler.
8. Lightly crush tortilla chips, combine with cheese; sprinkle over the fish and lightly season with cayenne.
9. Broil until topping is crisp and lightly browned; garnish with cilantro.
10. Serve with lime wedges.

fillet, cod, fish stock, butter, onion, garlic, green bell pepper, red bell pepper, zucchini, corn kernel, tomatoes, lime juice, tabasco sauce, kosher salt, cayenne pepper, tortilla chips, cheddar cheese, fresh cilantro, lime

Taken from www.food.com/recipe/cod-caramba-444896 (may not work)