Premier Easter 2019
Pan Fried Cod with Bouillabaisse Take Stock recipe

Pan Fried Cod with Bouillabaisse

Plough Inn in Lupton
Serves: 2
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Ingredients

  • 100-150g Cod fillet (skin on)
  • Fennel head (for garnish)
  • 200g courgette diced
  • For the fondant
  • 2 large waxy potatoes peeled and cut into barrel shape using a cookie cutter
  • Knob of butter
  • 200ml water
  • 10g sugar
  • 5g salt
  • Sprig of thyme
  • Pinch of saffron
  • 50g butter
  • For the bouillabaisse
  • 200g chopped tomato
  • 200ml fish stock
  • 40ml olive oil
  • 100g red pepper, diced
  • 10g garlic puree
  • Pinch sea salt
  • Pinch tarragon
  • 100g fennel, finely trimmed
  • 1 tsp tomato puree
  • Pinch saffron
  • 20ml lemon juice
  • 1 tsp butter

Method

  1. For the Bouillabaisse
  2. Sweat the pepper, garlic and the fennel until tender. Approximately 10 minutes
  3. Add the tomato puree, tomatoes, fish stock, saffron and tarragon and simmer until reduced by one third
  4. Add butter and lemon juice and season to taste. Leave to the side to be heated up at the end
  5. For the fondant potato
  6. Pan fry the potatoes in butter until both sides are browned. Put into a roasting tin
  7. Combine all other ingredients for fondant in a pan and bring to the boil
  8. Pour over potatoes and place in a preheated oven at 180˚ for 15-20 mins (check after 15 mins to make sure they are tender)
  9. Place the fennel heads in the oven on a separate tray at the same time to roast
  10. Bring a pan of water to the boil and then simmer the chopped courgettes until tender
  11. Pan fry the cod skin side down until the skin is crispy, briefly turn over to colour the fleshy side. Put in the oven for the last 5 minutes of fondant cooking time
  12. Reheat the bouillabaisse if needed. Pour over fondant, courgettes and cod and garnish with the roasted fennel
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