Sunday 29 April 2012

Cod with a bacon, lettuce & pea broth

I am sure I have mentioned this before, but I have to be in the mood to eat fish. I would never automatically go for fish on the menu I would always choose meet first. Over and over though, we are told fish is good for you, fish is healthy, everyone should eat more fish, and so I find myself planning a fish dish once a week, quite like one would plan to go to the gym or do some exercise or take vitamins, I am doing it because it is good for me. Thus I am forever looking out for recipes that will really wow me, take me by the hand and present fish as the star it should be, want to make me choose fish first and appreciate it in all its finery.

This recipe is a keeper…it is a bit like a fish stew or broth, I believe you could have this in Summer and Winter, and actually it is really quite filling, It is a goodfood recipe, which you can find by following the link but here it is anyway and it serves 2 so double up as necessary:

2tbsp sunflower oil
2 rashers of bacon cut up into small pieces
1small shallot or onion diced
2 x cod fillet pieces

140g/5oz frozen peas

200ml/7 fl oz chicken stock

2 little gem lettuces, shredded

2tbsp half-fat crème fraiche

2 thick slices of fresh bread to serve.

Method

§ Heat the oil in the frying pan and then add the bacon and onion. Cook gently for 2 mins then remove from the pan and set aside.

§ I chose to use cod with the skin still on, because I like the look, but the recipe says skinless, it is up to you really. Season the cod with pepper alone, you have bacon in the dish so there is enough salt already. Fry in the pan skin side down until nice and crispy. Now the recipe recommends that you cook the fish on one side for 2 minutes first then turnover and cook until cooked but that can verify per piece of fish. Using common sense you know if the fish is thick, it will take longer to cook through. If you over cook it, it will go rubbery, but if it is still translucent, it is not cooked enough. If you are inexperienced, don’t be afraid to cut the fish in half and check it is cooked through in the middle, you are not producing food for a restaurant here, this is good, home cooked food; taste comes before beauty.

§ Anyway, back to the recipe…cook until the skin is crispy then turnover. Add the peas and stock and bring to a simmer, cook for a further 2 minutes then add back your bacon and onion; then add the lettuce and crème fraiche.

§ Cook for a couple more minutes until the fish is cooked and the lettuce has wilted.

§ Serve with the fresh bread lathered in butter.