30 ml (2 tbsp) olive oil
5 ml (1 tsp) mustard seeds
1 large potato, cubed
2 slices of serrano ham, shredded
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 red chilli, seeded and sliced
115 g (4 oz) skinless, boneless cod, cubed
120 ml (4 fl oz) 1/2 cup vegetable stock
50 g (2 oz) 1/2 Cup grated tasty cheese, such as Manchego or Cheddar
salt and freshly ground black pepper
5 ml (1 tsp) mustard seeds
1 large potato, cubed
2 slices of serrano ham, shredded
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 red chilli, seeded and sliced
115 g (4 oz) skinless, boneless cod, cubed
120 ml (4 fl oz) 1/2 cup vegetable stock
50 g (2 oz) 1/2 Cup grated tasty cheese, such as Manchego or Cheddar
salt and freshly ground black pepper
method
1. Heat the oil in a heavy-based frying pan. Add the mustard seeds. Cook for a minute or two until the seeds begin to pop and splutter, then add the potato, ham and onion. Cook, stirring regularly for about 10-15 minutes, until the potatoes are brown and almost tender.
2. Add the garlic and chilli and cook for 2 minutes more.
3. Stir in the cod cubes and cook for 2 - 3 minutes until white, then add the stock and plenty of salt and pepper.
4. Cover the pan and cook for 5 minutes, until the fish is just cooked and the potatoes are tender.
5. Transfer the mixture to a flameproof dish. Sprinkle over the grated cheese and place under a hot grill for about 2 - 3 minutes until the cheese is golden and bubbling.
2. Add the garlic and chilli and cook for 2 minutes more.
3. Stir in the cod cubes and cook for 2 - 3 minutes until white, then add the stock and plenty of salt and pepper.
4. Cover the pan and cook for 5 minutes, until the fish is just cooked and the potatoes are tender.
5. Transfer the mixture to a flameproof dish. Sprinkle over the grated cheese and place under a hot grill for about 2 - 3 minutes until the cheese is golden and bubbling.
serving amount
serves 4
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