The kind of American Comfort plate you make on repeat. brown sugar and bourbon, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the smoked paprika and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
Our tested Stir-Fried Prawn Mash: loaded, generous, and balanced with smoked paprika. Serves 4...
American Comfort
Members
Weeknight-friendly Lentil Tart with the smoked paprika we come back to again and again. Big...
American Comfort This American Comfort Mash leans on smoked paprika to do the heavy lifting. We stir-fry the...
American Comfort
Members
The kind of American Comfort plate you make on repeat. brown sugar and bourbon, a proper char,...