Top Tip
To make this recipe gluten free, use gluten free fish stock
Ingredients
100-150g Cod fillet (skin on)
Fennel head (for garnish)
200g courgette diced
For the fondant
2 large waxy potatoes peeled and cut into barrel shape using a cookie cutter
Knob of butter
200ml water
10g sugar
5g salt
Sprig of thyme
Pinch of saffron
50g butter
For the bouillabaisse
200g chopped tomato
200ml fish stock
40ml olive oil
100g red pepper, diced
10g garlic puree
Pinch sea salt
Pinch tarragon
100g fennel, finely trimmed
1 tsp tomato puree
Pinch saffron
20ml lemon juice
1 tsp butter
Method
- For the Bouillabaisse
- Sweat the pepper, garlic and the fennel until tender. Approximately 10 minutes
-
Add the tomato puree, tomatoes, fish stock, saffron and tarragon and simmer until reduced by one third
- Add butter and lemon juice and season to taste. Leave to the side to be heated up at the end
-
For the fondant potato
- Pan fry the potatoes in butter until both sides are browned. Put into a roasting tin
-
Combine all other ingredients for fondant in a pan and bring to the boil
-
Pour over potatoes and place in a preheated oven at 180˚ for 15-20 mins (check after 15 mins to make sure they are tender)
- Place the fennel heads in the oven on a separate tray at the same time to roast
- Bring a pan of water to the boil and then simmer the chopped courgettes until tender
- Pan fry the cod skin side down until the skin is crispy, briefly turn over to colour the fleshy side. Put in the oven for the last 5 minutes of fondant cooking time
- Reheat the bouillabaisse if needed. Pour over fondant, courgettes and cod and garnish with the roasted fennel
