About this recipe:Succulent chunks of creamy white cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, yet low-fat meal. If liked, serve with French bread.
2 tbsp olive oil
1 onion, finely chopped
1 green chilli, deseeded and finely chopped
2 carrots, peeled and diced
2 celery sticks, diced
40g fresh root ginger, peeled and finely chopped
2 garlic cloves, crushed
6 green cardamom pods, seeds only
1 tsp ground turmeric
500ml fish, chicken or vegetable stock, hot
400g can chickpeas, drained and rinsed
500g tomatoes, skinned and quartered
150g frozen peas
600g skinless thick cod fillet, cut into chunks
250g baby spinach leaves
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the oil in a large, deep frying pan. Add the onion, chilli, carrots, celery, ginger, garlic and cardamom seeds. Stir well, then cover the pan and cook over a moderate heat for 5 minutes or until the onions are slightly softened.
Stir in the turmeric, then pour in the stock and bring to the boil. Reduce the heat, cover and simmer for 10 minutes or until the vegetables are tender.
Add the chickpeas, followed by the tomatoes, peas and cod. Mix in gently, taking care not to break up the fish. Bring back to a simmer. When the stock is bubbling gently, pile the spinach on top – there's no need to stir it in – and cover the pan. Cook for 5 minutes or until the chunks of fish are white and firm, and the spinach has just wilted.
Use a fork to combine the spinach gently with the fish and vegetables. Ladle the mixture into shallow bowls and serve at once.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Other white fish or salmon fillet can be used instead of the cod. With salmon, try using flageolet or cannellini beans in place of the chickpeas. * For vegetarians, replace the fish with either 8 halved, hard-boiled eggs (add at the end of cooking and heat through gently), or a 400g can each of red kidney and borlotti beans, drained and rinsed (add with the chickpeas). Use vegetable stock for either option.
Altered ingredient amounts.
I might be wrong, but I'd be very surprised if this does need 40g of ginger. I used a cubed inch... but I don't think that was q enough. Somewhere in the middle might be about right! - 07 Sep 2010
I made this exactly as the recipe said and found it to be slightly bland. When I had the leftovers however, I added a few sprinkles of dried chilli flakes and, whether it was these or the time in the fridge letting flavours develop, something made it taste better. - 05 Jan 2013
This was very tasty... after a bit of tweaking. I made the sauce up to the point where the fish was about to be added and it tasted very bland. I added paprika, chorizo and lemon and surprisingly the combination worked a treat. I had only used an inch of root ginger though- not the 40g the recipe called for - 07 Sep 2010