Wednesday, June 18, 2008

Cod Stew

Cod Stew
serves 4–6

50g/2oz butter
4 carrots, chopped
2 onions, chopped
900g/2lb potatoes, sliced
4 tomatoes, sliced
11/2 tablespoons plain flour
125ml/4fl oz milk
3 cod fillets
salt and freshly ground
black pepper

• Melt the butter in a heavy saucepan. Add the carrots and onions, and sweat until soft.
• Add the potatoes and tomatoes, and season with salt and pepper.
• Pour in enough water to come to just below the top layer of tomatoes and bring to the boil. Boil slowly for 20 minutes.
• Mix the flour and milk together until smooth, and stir into the stew. Lay the cod on top of the stew, and cook for 10–20 minutes. Serve hot.

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