Messing with tapas

I decided to get my recipe in early this week. I'm meant to be running the pre-Christmas cross-country race in Hook Norton on Sunday, so doubt that I'd be feeling like cooking anything that requires attention on sunday afternoon. 6 1/2 miles of up-hill muddiness will do that to a girl!

So, last night's dinner was a slightly amended and beefed-up tapas recipe: Cod and mustard seeds. I upped the amount of fish and ham to make it a main meal rather than a tasting dish. It was lovely - a real winter warmer, comfort food dinner. Perfect for a cold night, and it was certainly that!

Cod and Mustard seeds serves 2 as a main meal

1 tablespoon olive oil
1 teaspoon mustard seeds
300g potatoes - peeled and diced
2 slices serrano ham - shredded
1/2 red onion - thinly sliced
2 garlic cloves - finely sliced
1 red chilli - deseeded and finely sliced
300g white fish - skinless, cubed
100ml vegetable stock

Put the cubed potato in a pan of cold water, bring to the boil and simmer for 3-4 minutes. Drain.
Heat the oil in a heavy based frying pan, add the mustard seeds. When they begin to sizzle and pop add the onion, potato and ham. Cook at a high high for a couple of minutes, stirring frequently, then turn the heat down to medium and continue to cook for 8-10 minutes until the potatoes are browned and almost tender. Keep stirring frequently.
Add the garlic and chilli and stir fry for a further 2 minutes.
Add the cubed fish and cook for 2-3 minutes until the fish is opaque.
Add the stock, salt and pepper. Cover the pan and leave to cook without stirring for 5 minutes.
You can add a handful of grated cheddar cheese to the top and of the dish and briefly heat it under a hot grill if you like.
Serve.

Just one note: as cod is one of the fish we're not meant to eat due to worries about overfishing I used pollack instead.


For a current list of which fish to avoid because of sustainability issues take a look at the Marine Conservation Society list here
And for a list of alternatives to try click here