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Quick Cod Stew

So, Fridays are often pretty hectic in our household. Running after a 3 year old and a 4 month old, trying to keep them both entertained, which usually means popping out somewhere for a few hours so that we don't all go stir crazy, often results in me leaving dinner until the last minute. This recipe is exactly what resulted from one of those busy Fridays and I couldn't have been happier with the delicious outcome. Even better is that the whole family can eat it, so no need to cook something different for the little ones.

Top tip: I always keep some frozen cod fillets in the freezer for days like this, and they come in so handy, even if you only end up steaming them in the microwave and serving them with ready mash and veg!
Quick Cod Stew

Recipe - Serves 2

1/2 tablespoon olive oil
2 large or 4 small cod fillets (fresh or frozen - around 350g)
1 large courgette, chopped into small chunks
2 sticks celery, chopped into small chunks
4 spring onions, finely chopped
12 new or baby potatoes cut in half (or quarters if big)
Large handful spinach
Small bunch parsley, finely chopped
1 red chilli, finely sliced (don't add chilli if cooking for babies and kiddies too)
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 tin of chopped tomatoes
Salt and pepper to season
1 lemon, cut into quarters
Method:

Add the olive oil to a pan on a medium heat, and fry the chilli and spring onion for about a minute or so.
Add the courgette and celery to the pan and fry for another couple of minutes before adding the potatoes.
 
Stir all the ingredients together, add the paprika and cumin, and season with the salt and pepper. Give everything a good stir, add the tin of chopped tomatoes and half fill the tin with cold water and add it to the pan.
Give everything a good stir and leave to cook on a medium heat, with the lid on for 5 minutes.
Take the lid off, add the cod fillets, spinach and half of the chopped parsley, ensuring that the fish is immersed under the liquid.
Put the lid back on, cook for another 15-20 minutes on a low-medium heat. Check that the potatoes have softened and the fish is cooked through. Take off the heat, serve into bowls, sprinkle over the remaining parsley and squeeze over a good load of lemon juice.




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