Heirloom Tomato And Cod One Pot With Chorizo And Kale

Yum
I really like Bear Fruit greengrocers in Bristol's Bear pit. It's a brilliant little place which is on my walk home from town so I quite often pop in on my way back and see what they've got. I know that in the past, the Bear Pit was always considered a place to avoid and although it's still a little rough around the edges, these days, it's full of life with Bear Fruits and Bearittos at home there, plus the weekly Bristol Eats street food market and skateboarders contantly practising their tricks.

Bear Fruits shack in Bristol


Beautiful Heirloom tomatoes from Bear Fruits in Bristol

As well as my heritage tomatoes, I picked up an enormous bag of kale and some spring onions! I wanted to do something special with the tomatoes rather than stick them in a salad or gobble them up with a sprinkle of sea salt and I had a couple of pieces of cod in the fridge so this meal ended up being a one pot version of the classic combo of fish, tomatoes and chorizo. The cooking technique looks messy but by keeping it all in one pan, it extracted maximum flavour from the tomatoes.

cod and tomato one pot with kale

You'll know by now just how much I love kale and throwing a handful in towards the end of cooking was a genius move, even if I say so myself. It wilted down but kept an element of crunch which worked perfectly with the soft texture of the fish and tomatoes. If you don't have kale, you could try spinach or spring greens.

Kale and tomatoes in a pan.

Ingredients: (serves 2)
  • 2 skinless cod fillets 
  • 120g chorizo cut into 1cm slices
  • 3 heirloom tomatoes
  • 1 large garlic clove, crushed 
  • 3-4 spring onions, thickly sliced on an angle 
  • 1 red chilli, finely diced 
  • A handful of kale, tough stems removed.

Method: 
You need a deep frying pan with a lid for this dish. Everything goes in together, one pot style. 
  • Dry fry the chorizo for around 5 minutes until it's released it's oils and is starting to crisp on the edges. 
  • Add the spring onions, chilli and garlic and fry for a few minutes until softened. 
  • Cut the tomatoes into quarters and add to the pan. You can remove the skins first if you like. I prefer to leave them on for some texture but it's totally your choice.
  • After 5 minutes once the tomatoes have softened but before they've started breaking down, push everything to the sides of the pan and turn the heat up. 
  • Season the fish and add it to the pan (into the space) allowing it to fry and colour on the bottom for a few minutes. Gently turn the fish if you want to colour both sides (you do not need to do this) and stir the tomato mixture so it's nestled all around the fish. 
  • Add a dash of water and the kale. 
  • Pop the lid on, drop the heat down and cook for around 10 minutes so that the fish is cooked through and the kale has wilted.
Heirloom tomatoes with cod, chorizo and kale

Serve with buttered and boiled new potatoes and season with a good crack of salt and pepper. This isn't the prettiest bowl of food but cooking it all together lets the flavours mingle. The heirloom tomatoes are so sweet and full of flavour, they are the star of this dish. If you don't have cod, you could make this with any firm white fish like Pollack for example.

If you fancy some more inspiration on fish dishes, try these from my fellow food bloggers:

3 comments

  1. This looks delicious and one I would love to try.

    ReplyDelete
  2. Yum, love this combination, there's something so good about cod with tomatoes and I love one pot cooking!

    ReplyDelete
  3. Thanks Kavey, it's a winner isn't it! Your dish looks just as delicious :)

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