COLIN COWIE’S SPICED COD


		In a small bowl, mix all the ingredients together. Store in a covered glass COLIN COWIE’S SPICED COD WITH TOMATO SAUCE Serves 2 1 pound cod (2 pieces) 1⁄2 cup Curry Tea Rub 3 tablespoons olive oil 1 large shallot, finely chopped 4 plum tomatoes, peeled, seeded and chopped (canned is fine) 1 tablespoon chopped fresh cilantro 1⁄4 cup dry white wine 1⁄2 cup low salt chicken or fish stock Kosher salt and freshly ground black pepper, to taste In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the shallot and 1 teaspoon of the Curry Tea Rub, salt, and pepper and sauté until the shallot is softened and beginning to brown, about 3 minutes. Add the tomatoes and 2 teaspoons of cilantro and continue to cook until the tomatoes begin to give off some of their juice, about 3 to 5 minutes. Add the wine and cook, uncovered, over medium high heat until reduced by half, about 7 minutes. Add the stock, reduce the heat to low and let simmer while you prepare the fish. Dust cod generously with Curry Tea Rub and let stand for up to 3 hours. Heat the remaining one tablespoon of olive oil in a non-stick frying pan over medium-high heat. Add the fish and cook until well browned, about 3 minutes. Turn fish over and pour the tomato broth around the fish. Let simmer gently until the fish is cooked, about 5 minutes. To serve, transfer the fish to a soup bowl or rimmed plate and ladle broth on top. Sprinkle with remaining cilantro and serve. Serve with: Mulderbosch Sauvignon Blanc
Curry Tea Rubbed Butterfish With Dried Mango Couscous Bbq Curry Tea Rubbed Ostrich With Grilled Sweet Potato And Tropical Fruit Salsa Colin Cowie’s Spiced Cod With Tomato Sauce Cod and tomatoes are a popular pairing in Mediterranean cuisine— especially in the many delicious seafood stews that abound, such as bouillabaisse and cioppino. Serving the cod in a tasty tomato sauce made with wine, fresh cilantro, shallot, and a pinch of the Curry Tea Rub, keeps the cod moist while the initial searing produces a crispy crust and deep flavor. Some crusty bread and a chilled glass of white wine rounds out this perfect warm-weather meal.
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