Cod Creole
Serve this cod in slightly spicy sauce with a baked potato - suitable from 11 months
- 1 tbsp olive oil
- 1 whole onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp garam masala
- 1 tsp ground ginger
- 0.5 tsp ground allspice
- 400g tomato, (chopped)
- 2 tbsp tomato purée
- 150ml water
- 225g pineapple piece, drained
- 450g cod fillet, skinless and boneless
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Method
- 1 tbsp olive oil
- 1 whole onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp garam masala
- 1 tsp ground ginger
- 0.5 tsp ground allspice
- 400g tomato, (chopped)
- 2 tbsp tomato purée
- 150ml water
- 225g pineapple piece, drained
- 450g cod fillet, skinless and boneless
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Step 1
Heat the oil in a large frying pan, sauté pan or casserole dish. Fry the onion gently until it is soft but not browned.
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Step 2
Add the spices and garlic and cook for one minute.
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Step 3
Add the tomatoes, tomato purée and water. Bring to the boil and simmer gently, uncovered, for 10-15 minutes, stirring every now and again, until the fish is tender.
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Step 4
Serve with rice, couscous or potatoes. Check carefully for bones before serving.
- Adding the spices at the beginning of the cooking allows them to permeate the whole dish and also takes away any ‘raw’ taste.
- You can use any white fish for this dish, either fresh or frozen. If you use frozen fish, allow a bit of extra simmering time to make sure it is absolutely defrosted and cooked through.
- Adults sharing the same dish can add salt at the table, and / or a pinch of cayenne pepper.
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