Spiced Cod Stew is the perfect answer to a chilly evening or for when you’re craving a warm and cozy meal. The recipe serves two and has a unique blend of spices like cumin seeds, dried chili flakes, and cayenne pepper that will take your taste buds on a journey. The dish also includes fresh ingredients like zucchini, cherry tomatoes, and spring onions cooked in coconut oil for an added tropical twist. Finally, it’s topped with pine nuts and a squeeze of lemon to provide a sweet and tangy finish. This is one dish that has everything – fresh ingredients, a mix of savory flavors, and a touch of citrus that will leave your taste buds singing.
Recipe
Serves 2
1 tbsp. coconut oil
4 spring onions, finely sliced
2 tsp. cumin seeds
1.1 lbs. cod filet, skinned & chopped into large 3cm chunks
½ zucchini, cut into thin half-moons
8.8 oz. cherry tomatoes, halved
2 tbsp. tomato puree
1 tsp. dried chili flakes
pinch of cayenne pepper
pinch of salt & pepper
5 fl oz. water
2 tbsp. pine nuts, to serve
juice of 1 lemon, to serve
How to Prepare
In a large frying pan, melt the coconut oil over medium to high heat.
Add the sliced spring onions and cumin seeds. Sauté for about a minute.
Add the chunks of cod, zucchini, and cherry tomatoes. Stir and cook for 2 minutes, turning the ingredients to ensure even cooking.
Stir in the tomato puree and sprinkle in the dried chili flakes, cayenne pepper, along with a pinch of salt and black pepper. Toss all the ingredients together and cook for an additional minute.
Pour in 150ml of water and mix well, then reduce the heat to medium. Cover the pan with a lid and allow the ingredients to cook for 3-5 minutes, or until the cod is fully cooked. You can check the doneness by cutting one of the thickest cod pieces in half to ensure it has turned from raw, pale flesh to fully cooked, bright white.
Serve the spiced cod stew, garnished with pine nuts, and squeeze lemon juice over the top.
