Fish Creole

Number of Portions
Fish Creole


- 60 ml oil
- 450 grams onions, diced
- 15 grams Garam Masala
- 10 grams Ground Ginger
- 10 grams Chicken Seasoning
- 1 kg tinned chopped tomatoes
- 75 grams tomato puree
- 10 grams granulated sugar
- 5 grams Sea Salt
- 5 grams Garlic Puree
- 5 grams Cayenne Pepper
- 375 ml water
- 500 grams tinned pineapple chunks, drained
- 1.4 kg cod fillet, skinned and cubed


Heat the oil in a large frying pan and fry the onion until softened.

Add the Schwartz for Chef Garam Masala, Ginger and Chicken seasoning and cook for 1 minute, stirring.

Add the tomatoes, tomato puree, sugar, Schwartz for Chef Sea Salt, Garlic Purée, Cayenne Pepper and water. Bring to the boil, stirring.

Simmer gently, uncovered, for 10 minutes. Stir in the pineapple and cod. Cover and simmer for a further 10 minutes or until the fish is tender.

Products used in this recipe: