I love cod.
In fact growing up the first cod I tasted was salt cod or baccala.
It’s firmer flesh than fresh cod and quite commonly used in Spain and Italy.
This fish stew is really quick to make and lovely light.
I used a Tefal Actifry to cook my crisps but the oven will work just as well.
This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.
Ingredients for 1 serving
|283 g||cod loin||46 g||onions, chopped||95 g||chopped tomatoes||1||garlic clove, chopped or crushed||273 g||potatoes||25 ml||sweet chilli sauce||30 ml||water||149 g||spinach||salt and pepper|
- Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
- Wash the potatoes and carefully cut them into crisps or thin slices.
- Put the potato slices into a bowl, add half the oil along with salt and pepper to taste.
- Give the potatoes a good mix and lay the slices onto the baking tray.
- Bake them until they are golden brown in colour, should take around 20-25 minutes.
- Put a frying pan onto a medium heat, add the remaining oil, gently fry the garlic and onions for a few minutes to soften.
- Add the tomatoes, sweet chilli sauce and water.
- Bring to a rapid boil and then reduce to a simmer.
- Season to taste and add the cod loin.
- Cover to poach the cod and after 5 or so minutes add the spinach to the pan to wilt.
- When ready serve the cod in a tapas dish along with your home made crisps and eat.
- You can use frozen cod straight from the freezer instead of fresh.
- For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
- Why not batch cook this recipe and have a portion ready for tomorrow too!