Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Add the quinoa to a bowl, cover with warm water and rinse. Peel and finely chop the onion and garlic. De-seed and roughly chop the pepper.
Tip!Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
2 Cook quinoa
Drain the quinoa in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Meanwhile, heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onions with a pinch of salt and fry for 5 min or until starting to soften. Add the garlic and fry for 1 min. Add the tomatopaste, tomatopassata, jalapenoslices(spicy!), capers, driedoregano, stockcube, measured water and brown sugar. Simmer for 5 min.
Tip!Sensitive to spice? Go easy on the jalapenos!
4 Simmer cod
Lower the heat to a medium. Add the cod, tomatoes and peppers and simmer, covered, for 8-10 min or until the cod is cooked through.
Tip!You can tell when white fish is cooked by checking if the flesh flakes easily.
Divide the quinoa and top with the cod and Veracruz sauce.