Cod Creole

Serve this cod in slightly spicy sauce with a baked potato - suitable from 11 months

Cod Creole
  • 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


  • 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. 

  • Step 2

    Add the spices and garlic and cook for one minute.

  • 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.

  • 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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