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    Cod with spicy ‘aji de leche’ sauce

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    Cod with spicy ‘aji de leche’ sauce

    This fragrant fish dish is full of calcium from the milk and the broccoli. If you prefer a gentler heat, leave the chilli whole.


    Serves: 2


    250ml semi-skimmed milk
    1 dried habanero chilli, halved and deseeded
    3 garlic cloves
    1 lime, zest of all, juice of ½, ½ cut into wedges
    4 salad onions, finely shredded lengthways
    28g pack coriander, stalks and leaves roughly chopped
    260g pack Icelandic cod loin
    1 tsp sunflower oil
    200g pack Tenderstem broccoli
    250g pouch cooked wholegrain basmati rice


    1. Put the milk in a small pan with the chilli, garlic cloves and lime zest, plus most of the salad onions and coriander; season and bring up to a gentle simmer. Carefully lower the fish fillets into the mixture, reduce the heat until it’s barely bubbling and cook for 6-10 minutes, turning the fish halfway through, until the fish is cooked through and opaque. Remove from the heat and carefully lift the fish onto a plate.

    2. Meanwhile, put the oil in a frying pan over a high heat and add the broccoli. Cook for 7-8 minutes, turning halfway, until tender and charred, adding a splash of water for the final 2 minutes of cooking time. Heat the rice according to pack instructions.

    3. Lift the chilli out of the milk mixture and discard. Whizz the milk mixture in a blender until smooth. Add the lime juice and season. Divide the rice and broccoli between 2 warm shallow bowls, top with the cod, then pour over the sauce. Scatter over the remaining salad onions and coriander. Serve with the lime wedges for squeezing over.

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