Cod Poached in Tomato and Pepper Broth
Cod poached gently in a smoked paprika, tomato and pepper broth with chickpeas and spinach.
- 600 g cod fillets
- 400 g chickpeas
- 2 pc red peppers
- 400 g chopped tomatoes
- 1 pc onion
- 3 pc garlic
- 2 tsp smoked paprika
- 400 ml fish stock
- 150 g baby spinach
- 2 tbsp light olive oil
- 2 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soften the sliced onion and peppers in the light olive oil over medium heat for 10 minutes.
- Step 2
Add the crushed garlic and smoked paprika and stir for 60 seconds in the fat.
- Step 3
Add the tomatoes, stock and drained chickpeas. Simmer gently for 12 minutes.
- Step 4
Drop the heat until the broth barely moves and lower in the cod. Poach for 8 minutes, until it flakes under light pressure. It must not boil.
- Step 5
Fold in the spinach off the heat and add the sherry vinegar.
- Step 6
Ladle into bowls and drizzle with the raw extra-virgin olive oil.
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