Greek style cod stew
Ingredients
Method
2 tbsp extra virgin olive oil, plus extra to serve
Heat the oil in a large, heavy pan
1 large onion, finely sliced
Cook the onion over a medium heat for 12-15 mins, until starting to caramelise
6 garlic cloves, finely sliced 2 tsp dried oregano ½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped 500g cherry tomatoes, halved 500g pack Irresistible Celandine baby potatoes, halved 150g pack mixed olive trio, roughly chopped Zest of 1 lemon, juice of 1/2 360g pack frozen Co-op Atlantic cod fillets 80g Greek
Stir in the garlic and fry for 2-3 mins, then add the oregano, parsley stalks and tomatoes Turn up the heat and cook for 4-5 mins, until the tomatoes start to burst, scraping the pan base as you go Add the baby potatoes, along with 500ml cold water Season well and bring to the boil, then simmer, partially covering the pan Cook for about 20 mins, stirring occasionally, until the liquid has thickened and the potatoes are tender Stir in the olives, most of the lemon zest and all the juice Nestle the frozen cod into the stew, cover and bring to a simmer Cook for 8-10 mins, until the cod is cooked and just starting to flake Top with the Feta cheese, parsley leaves and the reserved lemon zest Serve the stew at the table so your guests can help themselves
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