Clementines and Cod

Ingredients

• 5 tablespoons olive oil
• 2 cloves of garlic, crushed
• ½ onion, diced
• 1 tablespoon tomato purée
• 1 teaspoon fine sea salt
• 7 oz water (200ml water)
• ½ teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 clementines, peel only, sliced
• 11 oz to 1 pound of Cod (estimate, because recipe was 300g)
• large handful of coriander, finely chopped

Directions

• Heat the oil in a medium pan over a medium heat. Once hot, add the crushed garlic and diced onion.
• Turn the heat down and cook gently until the onions are soft.
• Add the tomato purée, salt and water. Cook for a further 5 minutes over a low heat.
• Now add the turmeric, paprika and cumin, and cook gently for another 5 minutes.
• Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.
• Use a potato masher to mash all the peel – breaking it up will intensify the flavour.
• Finally, add the fish, cover and cook for 10 minutes over a low heat.
• Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander.
• This dish is best eaten with hot basmati rice.

This recipe is from Nadiya Hussain, the award-winning chef from The Great British Bake Off.