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.