Cod With A Moroccan Twist
Serves 4
Cod can be a little boring but served like this makes it so much more appealing. It makes a delicious quick mid week meal and is high in niacin, a B vitamin that helps to lower cholesterol, amongst its many attributes. You could even cook the sauce a day ahead and then add the fish when you want to cook it. Although this recipe takes a while to simmer/cook, the actual preparation is pretty quick so if you do make the sauce in advance it will be ready in no time at all.
Don’t cut the fish too small otherwise it will almost disintegrate into the sauce. Not very pretty on the eye!
What you need
4 x 200g cod fillets
skin removed cut into bite size chunks
1 tbsp coconut oil
1 onion
finely sliced
1 clove garlic
finely chopped
400g tin chopped tomatoes
400g tin chickpeas
1 red pepper
cut into fine strips
1 yellow pepper
cut into fine strips
100g curly kale
hard stems removed
Approximately 200-300ml water
Salt and pepper
Fresh coriander to garnish
FOR THE SPICE MIX
Pinch dried chilli flakes
1 tbsp paprika
optional to your taste
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
What you do
Heat the oven to 170 °C
Heat the coconut oil in a large, deep frying pan and gently fry the onion and pepper until softened, before adding the garlic and frying for a couple more minutes.
Add the spices and fry for a minute or so until you smell their fragrances.
Stir in the tomatoes the chickpeas, and half the water, bring to the boil, then simmer for 20 minutes.
Season the fish fillets and gently add them to the sauce, gently pushing them in to allow the sauce to come up the sides of the fish. Check to see if you need a little more water at this stage.
Simmer the sauce for approximately 15-20 minutes until the fish is cooked through. At this point, you can leave the finished meal to cool down and place in the fridge until you wish to serve the dish.
You can simply remove it from the fridge and gently heat it until piping hot. Bear in mind you may need to add a little water to prevent the mixture sticking to the pan.
Serve with fresh coriander scattered over the top.
