- One-Pan Cod & Red Shrimp.jpg (47.6 KiB) Viewed 22 times
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 2
No nutritional information available.
Ingredients
- 2 tbsp rapeseed oil
- 250g baby potatoes
- 1 large orange pepper
- 1 bay leaf
- 1 tsp vegetable bouillon powder
- 1 leek
- 2 large garlic cloves
- 200g passata
- 10g flat-leaf parsley
- 280g pack cod loin
- 100g frozen wild red shrimp, defrosted
- 100g fine trimmed green beans
Method
1. Heat the oil in a non-stick pan on medium. Slice potatoes and cut pepper into chunks, then fry with bay leaf for 5 minutes until vegetables start to colour. Make up 200ml stock using bouillon powder. Slice leek and garlic, add to the pan and cook for a few minutes, then stir in passata and stock. Bring to a simmer, then cover and cook for 25 minutes, or until potatoes are tender.
2. Meanwhile, chop parsley, cut cod into six chunks, and peel shrimp. Halve green beans. Add parsley, cod, shrimp and beans to pan, cover and cook for 7 minutes more, or until fish flakes when pressed with a fork.
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