Cod with bouillabaisse sauce

servings4
60 minutes

Ingredients

Seafood

  • 4 cod fillets, each weighing 200g
  • 1 squid
  • 4 knobs of butter, for frying

Bouillabaisse sauce

  • 1 leek, white part only, sliced
  • 1/2 onion, peeled and sliced
  • 2 celery sticks, sliced
  • 1 courgette, diced
  • 1 red pepper, deseeded and diced
  • olive oil, for frying
  • 500g of white fish bones, chopped
  • 1 tsp tomato paste
  • 20g of parsley, chopped
  • 500ml of tomato juice
  • 200g of butter
  • pepper

To plate

  • 1 fennel
  • vegetable oil

Method

1
For the bouillabaisse, start by cooking the leeks, onion, celery, ½ the courgette and ½ red pepper in a splash of olive oil until softened, for about 5-8 minutes. Then add the fish bones
  • 1 leek, white part only, sliced
  • 1/2 onion, peeled and sliced
  • 2 celery sticks, sliced
  • 1/2 courgette, diced
  • 1/2 red pepper, deseeded and diced
  • olive oil
  • 500g of white fish bones, chopped
2
When this has cooked for 10 minutes, add the tomato paste and cook for 2 minutes. Cover with water and the tomato juice, bring to boil and simmer for 20 minutes
  • 1 tsp tomato paste
  • 500ml of tomato juice
3
Once simmered put the stock through a muslin cloth. Reduce the stock by half. Keep to one side or chill once cool, if using later
4
For the fennel, trim and cut into 4 equal wedges. Cook in boiling salted water for 3 minutes. Do the same for the remaining courgette and peppers
  • 1 fennel
  • 1/2 courgette, diced
  • 1/2 red pepper, deseeded and diced
5
Clean and dice the squid into 1cm pieces. Heat the butter in a large frying pan, once foaming, add the squid and cook quickly for no longer than 2 minutes. Remove from the pan and set aside
  • 1 squid, prepared and diced
  • 2 knobs of butter, for frying
6
In the same pan, heat a little more butter and cook the cod for 2-3 minutes each side until firm, but still tender. Remove from the pan and keep in a warm place
  • 4 cod fillets
  • 2 knobs of butter, for frying
7
To finish the bouillabaisse sauce, bring to the boil and add the butter and reduce to consistency, add the pepper, courgettes, squid and parsley
  • 200g of butter
  • 20g of parsley, chopped
  • pepper
8
Finish by heating a small amount of vegetable oil in a frying pan, adding the fennel cut-side down to achieve a golden-brown colour. To serve, pour the bouillabaise sauce into a bowl, place the fish on top and finally lay a piece of fennel onto each fillet
  • vegetable oil