Preparation
Add the rice to a pan of water and bring to a simmer. Simmer for 25-30 minutes, until tender.
Meanwhile, heat the oil in a large, deep frying pan. Finely chop the onion and garlic and add to the pan. Fry gently for 3-4 minutes, or until soft. Add the cumin, paprika and cayenne for kick and cook for a further 2 minutes.
Cut the peppers in half and remove the stem and seeds. Cut the corn in half lengthways. Add the colourful vegetables to the pan with a splash of water and fry for 2-3 minutes. Add the tomatoes and creamy coconut milk and bring to a simmer. Simmer for 10-15 minutes, or until the vegetables are tender.
Cut the coin loins into chunky pieces and add to the pan. Simmer gently for 5 minutes until the fish is cooked. Squeeze in the lime juice for added zest and season to taste.
When the rice is cooked, drain and serve alongside the cod stew. Garnish with fresh coriander to serve and lime wedges for squeezing over.
Juicy cod loins poached in a mouthwatering creamy coconut and tomato sauce make for a wonderfully fresh and fragrant dish.
2 of your five a day. Low fat, low sat fat, source of protein.