Succulent chunks of creamy blue-eye cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, yet low-fat meal. If you like, serve with French bread.
Other white fish or salmon fillet can be used instead of the cod. With salmon, try using cannellini beans in place of the chickpeas. * • For a vegetarian meal, replace the fish with either 8 halved, hard-boiled eggs (add at the end of cooking and heat through gently), or a 400 g can each of red kidney and borlotti beans, drained and rinsed (add with the chickpeas). Use vegetable stock for either option.
5 portions vegetables