ingredients

 

2 4 6 8 Servings

• 300 grams cod steaks, skinless & boneless

• 50 grams pancetta

• 100 ml single cream

• 1 small carrot

• 1 small courgette

• 2 small OR 100 grams potatoes

• 0.5 bunch fresh flat parsley

• 1 spring onion

• 125 ml OR 1 small glass white wine

• 50 grams frozen peas

• 1 teaspoon dried sage

• 1 vegetable stock cube

implements

 

for cooking 2 servings

• small saucepan

• large saucepan

• roasting tin

• colander

• slotted spoon

• measuring jug

• sheets of kitchen paper towel

• kitchen towel

• frying pan

instructions

 

1. Pre-heat the oven to 180C and boil the kettle to make the stock from the cube.

2. Boil some water in the small saucepan. Peel and dice the carrot and the potatoes into small cubes. Parboil for 6-7 minutes or just slightly undercooked.

3. In the measuring jug, make the stock by dissolving ½  a cube in 200ml of boiling water.

4. Dice the courgette. Chop the parsley.

5. Heat the frying pan (with no fat in it) and fry the pancetta for 3-4 minutes until golden but not too crisp. Transfer on to a few paper kitchen towels so that the fat can be absorbed.

6. In the large saucepan combine 200ml of stock and 125ml wine. Bring it to the boil. Cut each cod steaks into two and poach in the stock on a low heat for 2 minutes.
7. Meanwhile, drain the potatoes and the carrot.

8. With the slotted spoon, take out the cod from the saucepan (preserve the stock). Place the fish in the roasting tin and stick it in the oven for 4-5 minutes.

9. Return to the stock and add pre-cooked carrot and the potatoes, together with the diced courgette and 50g of frozen peas. Throw in the parsley and 1 teaspoon of dried sage. Cook on a medium heat for 5-6 minutes until the vegetables are soft. Add 100ml of cream and cook it on a low heat for another minute or so.

10. Halve the spring onion lengthways.

To serve - Place the pancetta at the bottom of a deep plate or pasta bowl. Spoon out the vegetables and pour over the broth. Place the cod on top and garnish with spring onion