Cod in tomato water

A recipe from Breakfast, Lunch, Tea

Serves: 4 people


4 cod fillets

For the tomato water:

4 tablespoons olive oil

2 large handfuls chopped fresh flat-leaf parsley

3 garlic cloves, crushed

pinch of dried red Thai chilli (chile)

1 teaspoon salt

4 medium tomatoes, peeled and chopped

1 tablespoon tomato purée (paste)

To garnish:

chopped fresh flat-leaf parsley

olive oil, for drizzling


To make the tomato water, place all the ingredients in a wide saucepan with 1 litre (4 cups) water and simmer, uncovered, for about 30 minutes untill reduced by a third.

Gently place the cod fillets in the liquid and poach for about 5 minutes until just cooked.

Remove the fish and put in serving bowls. Turn the heat to high and reduce the tomato water by half.

Pour over the fish (you can strain it first if you prefer) and top each serving with extra parsley and a drizzle of olive oil.