Aji de Leche......Spanish for spicy milk. Sounds odd but stay with me here, Aji de Leche is a type of hot sauce made using milk, green chillies and coriander. This sauce is traditionally used for fish dishes and soups. This is because the best way, arguably, to cook fish is by poaching it in milk. The milk can then be used as the basis for an INFINITE amount of sauces.
This recipe has been adapted from one I saw in a Waitrose Food Magazine. It's super quick to make and is packed full of vitamins. Minimal fuss. Maximum flavour!
Aji de Leche Cod
Prep time: 5 mins
Cook time: 25 mins
Special equipment needed:
2 Cod loins
4 Garlic cloves (crushed)
200g Tenderstem broccoli
200g brown rice
300ml semi-skimmed milk
2 tbsp Chilli flakes
1 Lime (zest & juice)
6 spring onions
Oil for cooking
Scatter with fresh coriander and a lime wedge
Cook the rice according to the packet instructions whilst you finish the rest of the dish
Roughly chop the coriander, reserving a handful for garnish, and 4 of the spring onions
Add these, the garlic, chilli, milk and lime zest to a medium saucepan and bring to a gentle simmer
Add the cod and cook for 8 minutes until the fish is cooked through. Try not to overcook it - fish should be slightly opaque when cooked and just about to flake. Once cooked, carefully remove and set aside
In the meantime, fry the broccoli in a little oil, in a large frying pan, until starting to char. This should take around 5 mins
Add a splash of water to the pan and cook for 2 more minutes, then drain (You could alternatively do this in the oven by tossing in oil and baking on a tray for 10 minutes - once starting to brown, it's ready)
Drain the rice and plate up next to the broccoli, with the cod on top
Blend the spicy, milky mix until smooth and pour over each of the cod.
Scatter with some fresh coriander and the rest of the spring onions, sliced finely. Enjoy!
Remember, anyone can cook!