Good Friday is upon us, so why not Cozy up to this delicious Cod and potato stew. It’s creamy, and so full of flavour.
Other fish recipes to try.
INGREDIENTS Serve 4 (generously)
1 onion , peeled and finely chopped
1 leek , washed and finely sliced
extra virgin olive oil
2 medium courgettes , halved lengthways
1 kg potatoes , peeled
2 anchovies
1 wineglass white wine
565 ml milk
565 ml organic stock
1 kg cod fillet
salt
freshly ground black pepper
1 handful fresh flat-leaf parsley , roughly chopped
1 bunch spring onions , finely sliced served with a dressing of olive oil and lemon juice
Method
In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender. With a teaspoon, remove the fluffy core from the courgettes and grate the rest into the pan.
Chop the potatoes into rough 2cm dice and add to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock.
Bring to the boil and simmer for half an hour until the potatoes are tender. At this point, add your cod and simmer for a further 15 minutes until the flesh flakes away; feel free to stir and break up the fish, but it’s quite nice to leave some big chunks as well.
Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley and the spring onion dressing.
Sprinkle a little orange zest over the parsley and spring onion.
Original Recipe Jamie Oliver Jamie’s Kitchen
Leave a Comment