Saffron Cod with Rice and Peppers

INGREDIENTS

400g Paella Rice

100g Chopped Spanish onion

4-5 Garlic Cloves finely sliced

1 level tsp Smoked Spanish Paprika

Pinch of dried chillis

200g tomatoes

Good pinch of Saffron

3 jarred peppers or 1 roasted pepper skin removed

500g Cod Loin cut into 1cm slices

Salt and Pepper

METHOD

Fry the chopped onions in good olive oil.

Add the garlic, chilli and paprika and fry for 10 mins until softened.

Coarsely grate the tomato discarding the skin and add to the onions and cook until the tomatoes break down.

Stir in the fish stock and saffron and salt and pepper and bring to the boil.

Add the rice and stir, then let it simmer adding the peppers to the top.

Simmer for at least 18 minutes until all the liquid is absorbed.

Dry the cod and sprinkle with salt and pepper.  Fry in olive oil and minute each side then add to the cooked rice  and let it rest for a few minutes.

Serve with a nice crisp salad.