Around 25–35 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
A simple cod and vegetable one-pot with potatoes and herby broth.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen cod fillet
From supplies
- Potatoes
- Root vegetables
- Stock cube and water
- Herbs
- Salt and pepper
Method
- Cut the potatoes and root vegetables into small, even pieces. Put them in a saucepan and add enough stock, made according to the pack, to just cover them.
- Bring to a simmer and cook for 15–20 minutes, or until the vegetables are almost tender.
- Place the defrosted cod on top, spoon over a little broth and cover with a lid.
- Simmer gently for around 8–12 minutes, allowing longer for thick fillets, until the fish is cooked through and the vegetables are soft. Add a splash of water if the pan starts to dry out.
- Serve the fish and vegetables in a bowl with the broth. Add herbs and season to taste.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
Leave a Reply