Cod and Sweet Potato Stew
This recipe is pure genius. It is cheap, simple, quick to make AND it's delicious, healthy and rather impressive. The first time I had this I thought my poor host had been slaving in the kitchen for hours; in fact it can be all done within half an hour.
Serves 4-6
450g cod or haddock (boneless)
450g sweet potato; peeled and cut into chunks.
2tbs extra virgin olive oil
1 medium onion chopped
3 garlic cloves finely chopped
1 inch cube ginger finely chopped
150g creamed coconut or 1 x 400ml can coconut milk
500ml vegetable stock (or just a stock cube if using coconut milk)
1 x 400g tin of chopped tomatoes
35g brazil nuts (optional)
Heat the oil in a deep-sized pan and sweat the onion for about 3 mins. Add garlic and ginger and cook gently for a further 4-5 mins.
Add the chopped sweet potato and stir well to coat. Cook for about 3 mins then add the stock and coconut. Cook over a low heat until the coconut has melted. Add the tomatoes and simmer for 7-10 minutes until the sweet potato is just cooked.
Add the fish, cut into chunks, and cook gently for about 5 minutes or until the fish is done. Just before serving, scatter the chopped brazil nuts over.
PS. For two I halve the fish and sweet potato but keep the same amount of tomato and stock so there is lots of liquid.