I love having Mondays free to do the things I really love in life. Even though I didn't use the day as productively as I could have, I did dedicate 40 minutes in the kitchen this afternoon to prepare this colourful plate of beautiful flavours. Now, what to do with all of this extra free time.
Cod is one of my favorite fish, it can be cooked in a thousand different ways and it does not require much time neither of elaboration nor cooking. It is one of the most consumed fish here in Spain, we eat it in salads, fried, battered, baked, or in rich sauces. It can be a first course, a second course, or a delicious starter.
It is a matter of taste and imagination to enjoy a good cod and this is certainly one way
Prep Time: 20 minutes
Cook Time: 30-40 minutes
1tbsp olive oil
1 onion, thinly sliced
1 garlic clove, crushed
500g shelled mussels
1 tsp ground cumin
1 tsp turmeric
1 cinnamon stick
pinch cayenne pepper
400g tin chopped tomatoes
500g cod, cut into chunks
2 tsp honey
salt and freshly ground black pepper
fresh coriander, chopped
1. Heat olive oil in a heavy-based pan over medium heat. Add sliced onion and cook for five minutes until the onion has softened.
2. Add crushed garlic, ground cumin, turmeric, and cinnamon stick and cook for two minutes, stirring frequently.
3. Add cayenne pepper, chopped tomatoes, salt, and 250ml water and cook for ten minutes, stirring frequently.
4. Add the cod and simmer for five minutes until the fish is cooked through.
5. Add chickpea, shelled mussels, and honey and continue to cook for a further 2-3 minutes.
6. Season to taste with salt and freshly ground black pepper.
7. Remove the cinnamon stick and garnish with chopped coriander and sprinkle with flaked almonds