It has been ages since I have seen my best mate Tony and his lovely Missus in Brighton. Whilst his Missus is a dab hand in the kitchen, it is fair to say that Tony is not......my last meal cooked by him was breaded fish nuggets and tinned mushy peas. They both work long hours and were arriving home late so I wanted to make our visit for supper as stress free as possible.
This dish is a true one pot wonder, full of veg, pulses, protein and flavour. I made the sauce base and placed the raw fish on top before wrapping and transporting to our friends' house. 20- 30 mins in the oven to reheat, some hot crusty bread.....magic. Easily feeds four, possibly six.
Ingredients:
Onion - 1 large, peeled and finely chopped
Garlic - 5 fat cloves, peeled and finely chopped
Extra virgin olive oil - 100ml
Smoked paprika - 1 tbsp
Cumin seeds - 1 tsp
Crushed red chilli flakes - 1/2 tsp
Red wine vinegar - a few splashes
Sugar - a few good pinches
Quality cooking chorizo such as Brindisa brand - 400g
Chickpeas, 2x400g tins, drained
Chopped tomatoes - 2x400g tins
Skinless boneless cod loin - 800g
Kale - 2 heads, stalks removed and discarded
Method:
In a large deep pan, gently fry the onion, garlic, chilli and cumin seeds in the oil until soft and slightly coloured. Add the paprika and fry a little longer to cook out the spice. Peel the papery skin off the chorizo and chop into chunks. Add to the pot along with the tomatoes, chickpeas and a good seasoning of salt and pepper. Add just enough red wine vinegar and sugar to give the sauce a slightly sweet sour taste then simmer for 20 mins. Add the kale and check the seasoning again adding more sugar and vinegar if you think it needs it. Add the kale, mix well and transfer to a baking dish. Cut your cod into nice chunks and push into the sauce. Drizzle with olive oil then bake for 20 to 30 mins at 200c until bubbling hot and the cod is cooked through.
Ingredients:
Onion - 1 large, peeled and finely chopped
Garlic - 5 fat cloves, peeled and finely chopped
Extra virgin olive oil - 100ml
Smoked paprika - 1 tbsp
Cumin seeds - 1 tsp
Crushed red chilli flakes - 1/2 tsp
Red wine vinegar - a few splashes
Sugar - a few good pinches
Quality cooking chorizo such as Brindisa brand - 400g
Chickpeas, 2x400g tins, drained
Chopped tomatoes - 2x400g tins
Skinless boneless cod loin - 800g
Kale - 2 heads, stalks removed and discarded
Method:
In a large deep pan, gently fry the onion, garlic, chilli and cumin seeds in the oil until soft and slightly coloured. Add the paprika and fry a little longer to cook out the spice. Peel the papery skin off the chorizo and chop into chunks. Add to the pot along with the tomatoes, chickpeas and a good seasoning of salt and pepper. Add just enough red wine vinegar and sugar to give the sauce a slightly sweet sour taste then simmer for 20 mins. Add the kale and check the seasoning again adding more sugar and vinegar if you think it needs it. Add the kale, mix well and transfer to a baking dish. Cut your cod into nice chunks and push into the sauce. Drizzle with olive oil then bake for 20 to 30 mins at 200c until bubbling hot and the cod is cooked through.
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