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Categories:
olive oil celery onions carrots potatoes yellow pepper thyme bay leaf tomatoes green beans Tobasco sauce flat leaf parsley
Viewed: 63 - Published at: 3 years agoIngredients
- 3 tbsp olive oil
- 2 celery sticks, trimmed and roughly chopped
- 2 medium onions, peeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 large waxy potatoes, peeled and roughly chopped
- 1 yellow pepper, roughly chopped
- 2 thyme sprigs
- 1 bay leaf
- 400 grams tinned choped tomatoes
- 900 ml fish or chicken stock
- 150 grams green beans, cut short
- 2 courgettes, roughly chopped
- 1 dash tobasco sauce (optional)
- 600 grams cod fillets, skinned and deboned
- 1 bunch flat leaf parsley, roughly chopped
Method
- Heat the olive oil in a heavy based pan.
- Add three onions, celery and some draining and cook, stirring, over a medium heat for 6-8 minutes to soften.
- Add the carrots, potatoes, yellow pepper and herbs and saute for 5 minutes until the vegetables are lightly golden.
- Add the tomatoes to the pan and pour in the stock.
- Cover and simmer for about 7-9 minutes until the vegetables are tender.
- Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes.
- Check the seasoning, adding a few dashes of Tabasco or chilli if you want spice.
- Lightly season the cod fillets and lay them on the vegetables in the pan.
- Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through.
- Gently break the fish into large flakes and serve.
