Cod with Tomatoes and Peas
This is particularly good with cod but if you prefer use any other white fish. Use whichever combination of garden peas, frozen petits pois, mangetout or sugar snap peas you like. The fish and the various vegetables make this dish very nutritious and colourful. If you have a few slices of salami or chorizo, cut them into small pieces and add five minutes before the end of the cooking time for added flavour.
220g (8 oz) skinless cod fillets
large tin chopped tomatoes
1 medium onion
100 g (4 oz) mushrooms
75 g (3 oz) fresh garden peas or frozen petits pois
75 g (3 oz) mangetout or sugar snap peas
10 ml (2 tsp) fresh basil
10 ml (2 tsp) Nam Pla fish sauce
freshly ground black pepper
Slice the onion and mushrooms. Put the tomatoes and onion in a large pan and simmer over a medium heat for 10 minutes, stirring to prevent sticking. Add the fish, mushrooms, peas and mangetout and cook for a further 10 minutes stirring occasionally. The fish may start to break into small pieces but stir gently so as not to lose the texture of the fish altogether. Tear the fresh basil then add to the fish and stir in the Nam Pla fish sauce. Adjust the liquid as necessary, either reducing it or adding some water. Add some freshly ground black pepper. Serve with some boiled new potatoes.
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