serves 4–6
ingredients
50g/2oz butter
4 carrots, chopped
2 onions, chopped
900g/2lb potatoes, sliced
4 tomatoes, sliced
11⁄2 tablespoons plain flour
125ml/4fl oz milk
3 cod fillets
salt and freshly ground
black pepper
• Melt the butter in a heavy
saucepan. Add the carrots and
onions, and sweat until soft.
• Add the potatoes and tomatoes,
and season with salt and pepper.
• Pour in enough water to come to
just below the top layer of
tomatoes and bring to the boil. Boil
slowly for 20 minutes.
• Mix the flour and milk together
until smooth, and stir into the stew.
Lay the cod on top of the stew, and
cook for 10–20 minutes. Serve hot.
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