1 tbsp olive oil (reduce by half if using chorizo)
1 onion, chopped
400g chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod, fillets or another white flaky fish, such as pollack
1 small sliced chorizo sausage (optional)
2 cloves garlic (leave out if using chorizo)
1 tsp fish sauce (for depth)
black, stoned olives (optional)
Heat the oil in a frying pan, add the chorizo (or garlic) and onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
Simmer 5 mins, then add the fish sauce. Stir and then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with boiled or mashed potato for a hearty winter warmer.