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Fish and kale creole

Add kale to a traditional creole dish for a novel twist to the dish

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11 JANUARY 2010

Ingredients (Serves 4)

  • 200g bag ready prepared kale
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 tbsp Cajun seasoning
  • 195g can sweetcorn, drained
  • 400g can chopped tomatoes
  • 400g cod, cut into large chunks
  • 227g can pineapple slices in natural juice, cut into chunks

Method


Cook the kale in boiling for water for 5 minutes.

Heat the oil in a large saucepan and fry the onion for 5 minutes. Add the Cajun seasoning and sweetcorn for 1 minute. Add the tomatoes, kale and 150ml water, cover and simmer for 5 minutes.

Add the cod and pineapple simmer for a further 5 minutes until cooked through.

Serve with mashed potato.

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