Ingredient:
knob of butter
1 small shallot, finely chopped
50g lardons or 2 smoked streaky bacon rashers, finely sliced
100ml white wine
1 large waxy potato, cut into small chunks
100g clams
100g sweetcorn
50ml double cream
1 tbsp vegetable oil
2 x 150g thick-cut cod fillets from a sustainable source
chives, finely chopped
Method:
Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.
Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.
knob of butter
1 small shallot, finely chopped
50g lardons or 2 smoked streaky bacon rashers, finely sliced
100ml white wine
1 large waxy potato, cut into small chunks
100g clams
100g sweetcorn
50ml double cream
1 tbsp vegetable oil
2 x 150g thick-cut cod fillets from a sustainable source
chives, finely chopped
Method:
Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.
Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.
