The last few days of summer are around the corner. For those cooler nights, try this fresh cod in broth recipe, serves as few as 4 and as many as you'd like to have over for the evening.
-200g RIPE CHERRY TOMATOES ON VINE (we recommend Mucci brand)
-HALF YELLOW ONION (MEDIUM)
-FRESH SCOTCH BONNET OR CHILLI TO TASTE
-8-10 MIXED OLIVES (PIT IN)
-2 x 350g (A PERSON) SLICED ICELANDIC COD
-PARSLEY TO TASTE
-150ml WHITE WINE
-2 CLOVES OF GARLIC
Cooking time: 30 mins
STEP ONE: slice cherry tomatoes in halves
STEP TWO: chop garlic, and slice onion to small pieces
Chop Scotch bonnet or chilies put aside
STEP THREE: Take out a large frying pan on high heat, with 1 tbsp of virgin olive oil. Stir in onions, follow 4 minutes later by the tomatoes, garlic, chilies, and olives. Toss regularly for 2 minutes, while you slice portions of cod in halves.
STEP FOUR: Lay the cod on top of ingredients in the pan, then pour over wine, let it reduce by half.
Add 300ml water, cover and leave on high heat for 6 minutes boiling.
STEP FIVE: Uncover the fish, let sit in liquid gold for 1 minute. Remove & plate, spoon over the juices with tomato, drizzle with good virgin olive oil. Sprinkle parsley to finish.
SERVING SUGGESTIONS: With crostini bread to mop up the irresistible sauce.