1 tsp oil
1 large onion, roughly chopped
2 tsps fresh thyme, finely chopped
1 clove garlic, finely chopped
400 g can chopped plum tomatoes
400 ml water
2 tbsp tomato puree (paste)
400 g fresh cod
500 g diced potato
2 tbsp (1 oz) 25 g butter
1 tsp fresh chives, finely chopped
salt and freshly ground black pepper
200 g cooked frozen Shrimps, defrosted and drained
1 large onion, roughly chopped
2 tsps fresh thyme, finely chopped
1 clove garlic, finely chopped
400 g can chopped plum tomatoes
400 ml water
2 tbsp tomato puree (paste)
400 g fresh cod
500 g diced potato
2 tbsp (1 oz) 25 g butter
1 tsp fresh chives, finely chopped
salt and freshly ground black pepper
200 g cooked frozen Shrimps, defrosted and drained
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Heat the oil in a frying pan over a moderate heat, add the onion, thyme and garlic. Lower the heat and cook the onion for 3 - 4 minutes until the onion is soft.
3. Add the tinned tomatoes, water and tomato puree and simmer for a further 10 minutes.
4. Place the cod in a saucepan, cover the cod with water and place over a moderate heat, bring the water to the boil and simmer for 5 minutes.
5. Remove the cod from the pan when it is cool enough to handle, flake the cod and remove the bones and skin.
6. Bring a pan of water to the boil over a moderate heat. Add a 1 tspful of salt and the diced potato and cook for 5 - 6 minutes until tender. Drain the diced potato, add the butter, chopped chives and add seasoning to taste.
7. Add the Shrimps and cod to the tomato and onion mixture, add seasoning to taste. Place this mixture into a shallow oven proof dish and place the diced potato on top. Place the dish in the preheated oven and bake for 25 minutes.
8. Serve with a green salad or a selection of fresh green vegetables.
2. Heat the oil in a frying pan over a moderate heat, add the onion, thyme and garlic. Lower the heat and cook the onion for 3 - 4 minutes until the onion is soft.
3. Add the tinned tomatoes, water and tomato puree and simmer for a further 10 minutes.
4. Place the cod in a saucepan, cover the cod with water and place over a moderate heat, bring the water to the boil and simmer for 5 minutes.
5. Remove the cod from the pan when it is cool enough to handle, flake the cod and remove the bones and skin.
6. Bring a pan of water to the boil over a moderate heat. Add a 1 tspful of salt and the diced potato and cook for 5 - 6 minutes until tender. Drain the diced potato, add the butter, chopped chives and add seasoning to taste.
7. Add the Shrimps and cod to the tomato and onion mixture, add seasoning to taste. Place this mixture into a shallow oven proof dish and place the diced potato on top. Place the dish in the preheated oven and bake for 25 minutes.
8. Serve with a green salad or a selection of fresh green vegetables.
serving amount
serves 4
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