This Spanish Curry leans on tomato and olive oil to do the heavy lifting. We smoke the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil 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. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the piquillo peppers and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
Spanish
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