On 27th January 2015, This was Dinner…
I had these pieces of cod in the freezer. Due to the nature of the recipe, most of the other stuff can probably be found in the pantry.
- Prepare some vegetable stock
- Chop an onion
- Finely chop some garlic
- Quarter some tomatoes
- Get saffron, ground cumin, ground coriander, half a cinnamon stick, tomato purée, ground almonds, lemon zest, oil & seasoning ready
Season a the pieces of cod and pop to one side.
Add the saffron strands to the prepared stock.
Heat some oil in a pan and cook the onion and garlic to soften.
Stir in the cumin and coriander, add the cinnamon stick and tomato purée and stir well for a few minutes.
Add tomatoes and cook for a few minutes more.
Sprinkle in ground almonds and lemon zest then add the stock. Season well.
Place the fish in the pan making sure it is covered then cook for about 10 minutes until cooked through.
We served ours with couscous.
I also made a butternut squash lasagne for tomorrow, but that’s another post obviously!