Cod Cheeks and Tomato Chunky S

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Cod cheeks		200g
Onion		1/2
Garlic		1 clove
Anchovy fillets		2
Tomato		1
Olive oil		3-4 tbsp
White wine		2-3 tbsp
Salt & pepper		as required
Lemon juice		1-2 tsp
Capers		1 tbsp

Method

Cook

40min

Here are the ingredients. Dice the tomato and finely chop the onion and garlic. You can add a pinch of saffron if you like.

Heat 1 tbsp oil in a pan and fry the onions slowly until browned. It takes a bit of time.

Add the anchovy and garlic and fry on medium heat (the anchovy will mix down after a while).

When you start to smell the garlic, add the tomatoes.

Add the rest of the olive oil and the white wine and slowly simmer (if you are adding saffron, do so here).

After 7-8 minutes, the tomatoes should look like this.

Add the cod cheeks and put the lid mostly on. Cook for 5 minutes on medium heat.

When the cod is cooked, season with salt & pepper, add the lemon juice and capers, it's now ready.

Tips & Note

Never overcook the fish. It should still spring back when you touch it when it's perfectly cooked.
It might be difficult to find cod cheeks, but most fishmongers will sell it, you can also order it. You could use beef or monkfish instead, they also work well, but if you really like cod, you can also use cod fillets.

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