2 tsp olive oil or unsalted butter
2 rashers rindless smoked streaky bacon, diced
1 small onion, finely diced
1 garlic clove, finely diced
2 skinless cod fillets
150g frozen peas
200ml reduced salt chicken or vegetable stock
2 handfuls of kale, washed and sliced into smallish pieces
2 tbsp half-fat crème fraîche or Greek yogurt
1. Heat the oil in a large frying pan and add the onion, garlic and bacon. Cook for a couple of minutes on a medium heat. Then move to the side of the pan.
2. In the same pan, cook the cod for around 2 minutes each side and then add the peas, kale and the stock. Stir everything together. Cook over a medium heat for 2-3 minutes and then add the crème fraiche.
3. Stir well and check that the vegetables and fish are cooked through before serving.
4. Serve with chunky whole meal bread.