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Lunch or Dinner
Seaweed
PBFC
2
5 minutes
10 minutes
Suitable for a laid back summer lunch or hearty winter warmer. Serve with new potatoes and seasonal vegetables or even rice.
Heat some olive oil in a large, shallow, lidded pan and fry the onion until soft.
Add the garlic, chilli and sundried tomatoes and cook for 1 minute.
Add the water, tinned tomatoes, sugar, laverbread and tomato purée and heat until bubbling.
Add the cod and cook for 6-8 minutes depending on the size of the steaks, until the flesh flakes easily.
Serve with vegetables, potatoes or rice of your choice.
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