I’m not entirely convinced that this recipe is in any way authentically creole, but it is authentically delicious and isn’t that what really matters 😉 It’s also another one of my mum’s recipes that I’ve been cooking since Uni (at least) but I’d always made it with chicken… Until now! Mum made us her fish version last month and the whole family were completely converted, so much so that I don’t think I’ll ever make it with chicken again – tasty as that was, with fish it’s even tastier 🙂
This is a properly comforting dish and is perfect for chasing this last lingering bite of winter away. The warmth of the paprika and chilli just goes so well with the garlicky tomatoey stew, and its heartiness is a perfect contrast to the delicate flakey buttery cod.
Speaking of butter… This is a dish that loves butter, and lots of it. I’ve tried subbing corn oil in an attempt to make it healthier but ended up with a pale shadow of the real thing, so much so that I’d rather not have it if I can’t go all out on the butter in a James Martin stylee (!) My compromise, then is to just not make this too often 😉
If you do want to make it with chicken instead then use thighs not breast (so much more flavour!), keep the pieces pretty big and sautee off to seal and brown before cooking in the stew for 30 minutes.
PS – how cute are my little fishy bowls! They’re actually measuring cups but serving fish in them was too good an opportunity to miss!!
- 400g cod fillets (or other firm, white fish)
- 1 white onion, sliced (chunky rather than fine)
- 4 cloves garlic, minced
- 1 green pepper, cue into vaguely triangular shapes
- 1 can chopped tomatoes
- 1 tsp paprika (not smokey!)
- 1/4 tsp cayenne pepper
- 1 chicken stock cube or pot
- pinch of sugar
- juice of 1 lemon
- white flour
- salt and pepper
- Put a wok, or large saucepan, over a medium-high heat and melt a generous tablespoon of butter until it’s starting to bubble and saute off your onions for a couple of minutes until the edges are starting to brown. Add the green peppers until the skin has blistered a wee bit and then add the garlic and saute for another minute or two, taking care not to let the garlic burn.
- Add the tomatoes, spices, chicken stock cube and a generous pinch of sugar. Fill the empty tomato can about a quarter full with water and give it a good swirl to pick up any last bits of tomato, and add.
- Now, the measurements I’ve given for the spice is probably a little cautious. That and I’ve long since stopped using actual measures of spice for this dish so don’t actually know what the measures are! Taste and add more parpika and/or chilli to suit.
- Leave the tomtoey stew to simmer away for 30 minutes.
- When the time’s up, pat the cod fillets on kitchen roll until they’re as dry as you can get them – this stops them from tasting fishy (apparently!) Cut the cod into generous sized chunks, about 2 inches by 2 inches which should hold them together while cooking. Shake some flour onto a dinner plate and season with salt and pepper. Roll your fish chunks in the flour to just coat them, and then lift out with a shake to get rid of any excess flour.
- In a frying pan, melt another generous tablespoon of butter and as soon as it starts to bubble lay your fish chunks gently in the pan. Give them 2-3 minutes and then gently turn over. The flour should colour up nicely so that you’ve got some lovely brown bits on the fish. Give the other side 2-3 minutes as well and then move the pieces of fish from the frying pan into the tomatoey stew. Add the lemon juice and then give everything a gentle stir before leaving to simmer for 12-15 minutes, or until the fish is cooked through. Add a final tablespoon of butter to give the sauce a lovely glossy sheen, stirring until it melts.
- Serve on a bed of fluffy white rice, and try not to think of all that butter… 😉