Cod with bouillabaisse sauce
Item 1 of 1
This is an outstanding cod fillet recipe which yields a wonderful taste of the sea with the addition of succulent squid and a flavourful fish stock. Stephen Crane's dish is served with a freshly-cooked cod loin and is perfect for a hearty, filling seafood supper. Prepare the squid earlier in the day, then dice and keep chilled until ready to use. The bouillabaise sauce includes vegetables such as courgette, onion and pepper, which are simmered with the fish bones.
First published in 2015
Ingredients
Metric
Imperial
Seafood
- 4 cod fillets, each weighing 200g
- 1 squid
- 4 knobs of butter, for frying
Bouillabaisse sauce
- 1 leek, white part only, sliced
- 1/2 onion, peeled and sliced
- 2 celery sticks, sliced
- 1 courgette, diced
- 1 red pepper, deseeded and diced
- olive oil, for frying
- 500g of white fish bones, chopped
- 1 tsp tomato paste
- 20g of parsley, chopped
- 500ml of tomato juice
- 200g of butter
- pepper
To plate
- 1 fennel
- vegetable oil
SAVE RECIPE
Equipment
- Muslin cloth
Method
1
For the bouillabaisse, start by cooking the leeks, onion, celery, ½ the courgette and ½ red pepper in a splash of olive oil until softened, for about 5-8 minutes. Then add the fish bones
- 1 leek, white part only, sliced
- 1/2 onion, peeled and sliced
- 2 celery sticks, sliced
- 1/2 courgette, diced
- 1/2 red pepper, deseeded and diced
- olive oil
- 500g of white fish bones, chopped
2
When this has cooked for 10 minutes, add the tomato paste and cook for 2 minutes. Cover with water and the tomato juice, bring to boil and simmer for 20 minutes
- 1 tsp tomato paste
- 500ml of tomato juice
3
Once simmered put the stock through a muslin cloth. Reduce the stock by half. Keep to one side or chill once cool, if using later
4
For the fennel, trim and cut into 4 equal wedges. Cook in boiling salted water for 3 minutes. Do the same for the remaining courgette and peppers
- 1 fennel
- 1/2 courgette, diced
- 1/2 red pepper, deseeded and diced
6
In the same pan, heat a little more butter and cook the cod for 2-3 minutes each side until firm, but still tender. Remove from the pan and keep in a warm place
- 4 cod fillets
- 2 knobs of butter, for frying
8
Finish by heating a small amount of vegetable oil in a frying pan, adding the fennel cut-side down to achieve a golden-brown colour. To serve, pour the bouillabaise sauce into a bowl, place the fish on top and finally lay a piece of fennel onto each fillet
- vegetable oil
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024