Sweetheart Cod Soup
Let’s start with a soup dish with Germanic influences. They love their cabbage and it works so well here.
Skin and slice 80g of chorizo and fry it in oil until it crisps, before lifting it to set aside, leaving the paprika-infused oil in which to fry 2 sliced onions, 1 grated garlic clove and 2tbsp of our Chilli Jam.
Cut the core out of about 600g (two small) Sweetheart (pointed, hispi) Cabbage, slice and add it to the pan with a couple of pinches of Caraway Seeds and a knob of butter. Soften this for 2 minutes before adding 800ml of beef stock and a glass of white wine. Simmer for 8 minutes then remove a third of the cabbage, blitzing the rest with a hand blender.
Cut 350g of cod loin into small, mouth size pieces. Now, add the cod, return the reserved cabbage and chorizo, season and shake a couple of good glugs of our rich, thick Tomato Ketchup into the pan, simmer for 5 minutes and serve with a garnish of watercress.
This is a flavoursome stew, finished in the oven and a favourite in the Algarve.
In a pan, soften a sliced onion, 3 cloves of grated garlic, a small red pepper, ditto green pepper and 1 courgette. When soft, add either a tin of tomatoes or 5 or 6 fresh tomatoes. A few olives add that sunny Mediterranean ‘thing’ to the dish.
Stir through and add your cod loin steaks, cut roughly into pieces. Coat them in the sauce, lid on and into a medium high oven for 12 to 15 minutes. Serve with rice or potatoes.
Vibrant Summer Cod
Create a vibrant, colourful warm Italian salad of tomatoes, spinach, basil and asparagus.
To do this, steam of boil the asparagus but stop it cooking with ice cold water while it still retains a little crunch. In a frying pan, mix the fruit and vegetables together in a little rapeseed oil and a good drizzle of our Mango & Orange Dressing to warm the ingredients through, wilting the spinach and releasing the juicy flavours from the tomatoes.
Put your cod loins on a baking tray. Brush the top with our Bloody Mary Ketchup and bake them in a medium oven for 12 minutes. Assemble the salad and enjoy.
Soften 1 chopped onion in a little oil for 7 or 8 minutes then add about 150g of skinned, diced chorizo for 5 minutes more. If you have it, add a shot or vermouth or a glass of white wine then a tin of chopped tomatoes.
[TIP: try adding fresh vine tomatoes as well, to lift the sweet vibrancy of the sauce.]
Fill the empty tin with water and add that too. Stir in 1tbsp of our zesty Seville Orange Marmalade and 3 or 4 tbsp of Tomato Ketchup and simmer for 10 minutes to reduce the liquid, thickening the sauce a touch.
Rinse and drain a can of cannellini beans, adding them to the tomatoes before gently placing the cod fillets on top of the simmering sauce, cover and cook for 6 or 7 minutes.
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