Cod alla Pizzaiola with Shredded Kale Recipe | Abel & Cole
Cod alla Pizzaiola with Shredded Kale
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Prep: 10 mins
Cook: 30 mins
Alla pizzaiola’ means ‘made like a pizza’. This virtuouser twist on the classic has sustainably caught cod in a marjoram and chilli-kissed tomato sauce with organic kale on the side.
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288 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • 1 lemon
  • A pinch of dried chilli flakes
  • A 400g tin of chopped tomatoes
  • A handful of marjoram
  • A 300g bag of kale
  • 2 cod fillets
From your kitchen
  • 3 tsp olive oil
  • Sea salt and freshly ground pepper
  • 200ml boiling water
  • 4 tbsp cold water
You'll need
  • Deep frying pan or wok
  • Heatproof measuring jug
  • Medium pan
  • Colander
Step by step this way
  • 1.

    Peel and finely chop the onion. Peel and grate or crush the garlic. Grate or pare the zest from the lemon. Keep the lemon for later.

  • 2.

    Warm 2 tsp oil in a deep frying pan or wok. Add the onion. Season with salt and pepper. Stir and fry over a medium heat for 5 mins till the onion is soft and glossy. Add a splash of water if it starts to stick.

  • 3.

    Add the garlic, lemon zest and a pinch of dried chilli flakes (they’re spicy, so add as much or as little as you like). Stir and fry for 1 min.

  • 4.

    Add the chopped tomatoes to the pan. Pour in 200ml boiling water. Add half the marjoram sprigs. Pop on a lid. Simmer for 10 mins till the sauce has started to thicken. Stir every so often.

  • 5.

    While the sauce cooks, slice the thick cores out of the kale leaves. Finely shred the leaves into ribbons.

  • 6.

    Add the cod fillets to the tomato sauce. Cover. Simmer for 10-12 mins till the cod is opaque and cooked through – the flesh should flake when pressed with a fork.

  • 7.

    Add the kale to a pan with 1 tsp oil and 4 tbsp water. Cook and stir over a medium heat for around 5 mins till just wilted.

  • 8.

    Drain the kale well and divide between 2 warm plates. Top with the cod and tomato sauce, discarding the marjoram sprigs. Sprinkle over a few marjoram leaves and serve with lemon wedges for squeezing.