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Rachel Roddy's Recipe for Cod with Tomatoes and Capers
Ingredients
  • Salt
  • 4 x 150g cod (or hake) fillet steaks, or 1 whole 600g fillet, cut into 4 even pieces
  • 6 tbsp olive oil
  • 2 fresh red chillies, sliced
  • 1 to 2 garlic cloves, peeled and sliced or minced
  • 3 x 400g tins whole plum tomatoes, chopped with scissors
  • 1 tbsp tomato concentrate
  • 1 pinch sugar (optional)
  • 1 handful black olives
  • 1 handful capers under salt, rinsed
  • 1 small handful flat-leaf-parsley, picked and chopped, plus extra to serve
Steps
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