Seafood and Meat Recipes - Cod Steaks with Tomato and Ajvar Puree Recipe

Ingredients

• 4 cod steaks

• 1 teaspoon lime juice

• 250 g/9 oz plum tomatoes

• 50 g/2 oz Ajvar

• 1 teaspoon soy sauce

• 1 tablespoon tomato puree

• sambal oelek

• 1 pinch sugar

• salt

• pepper

• 2 tablespoons butter

Serves 4

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Method:

1. Rinse the cod, pat dry with kitchen paper and put on a plate. Sprinkle the fish with lime juice, cover with foil and stand in the refrigerator for about 20 minutes.

2. Peel the tomatoes, cut into quarters and remove the seeds. Chop up the tomato pieces and put in the liquidizer together with the ready­made paprika puree, soy sauce and tomato puree.

3. Blend at the highest speed. Season the pureed tomato mixture to taste with the Indonesian spice sambal oelek, sugar, salt, and pepper. Put in a cold place.

4. Heat the butter in a large pan and add the cod steaks. Cover and cook the fish until ready, turning once. Just before the end, remove the lid and cook for about another 2 minutes.

5. Season the cod steaks with salt and pepper and serve with the cold tomato sauce.

Note: A combination of hot and cold. The fish is served hot and accompanied by a cold, tasty sauce, made from tomatoes and Ajvar, the ready-made paprika puree.