Cook and Clean with Kate

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


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.