Mexican Cod Open Stew

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Cod		200g
Olive oil		2 tsp
Garlic		1 clove
Tinned tomatoes		1
Chipotle paste		1 tsp
Salt & pepper		1/4 tsp
Salt & pepper (optional)		as required
Lime (optional)		as required
Jalapeno peppers (optional)		as required

Method

Prep

10min

Cook

20min

Chop the cod into bitesize pieces and season with salt & pepper.

Put the oil and finely chopped garlic in a skillet on low heat.

Fry until you can smell the garlic.

Add the tinned tomatoes and chipotle paste and simmer for 10 Minutes. Add the cod pieces and simmer for a further 5 minutes. Season with salt & pepper, if required.

Top with grated cheese, jalapeno peppers and squeezed lime, if you like.

This is the jalapeno peppers (well-known to be very hot) and chipotle paste I used.

Chipotle is a paste of smoked chilli peppers.

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