Cod with Tomatoes

To accompany: Ffynnon Las Dry (Madeleine Angevine and Reichensteiner blend)

Haddock or ling can be substituted for cod.
(Serves 4)


*Tinned tomatoes can be substituted but should not include the accompanying tomato juice.


  1. Place cod fillet(s) lengthways in a casserole dish.
  2. Fry onion.
  3. Add black pepper to taste.
  4. Pour in fish stock, add carrots and herbs.
  5. Bring to boiling point, simmer for 15 minutes.
  6. Add yellow pepper, simmer for 2-3 minutes.
  7. Pour over the fillets, add the tomatoes and cook, uncovered, in a hot oven (Mark6/200C/400F) until done (approximately 15 minutes).
Serve with braised potatoes and green vegetables.