Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 2
Ingredients
- 2 x 250g/9oz cod pieces
- 2 tbsp olive oil, plus extra
- 150g/5½oz chorizo
- 4 small onions, quartered
- few sprigs thyme
- 4 baby fennel bulbs, thinly sliced
- handful roasted cocoa beans
- 1 cavalo nero, roughly chopped
- 125ml/4fl oz Risling wine
- 40g/1½oz butter
For the saffron aioli
- 1 small baking potato
- 4 garlic cloves
- pinch saffron
- 1 large free-range egg yolk
- 300ml/10fl oz olive oil
- 1 lemon, juice only
Method
Pre-heat the oven to 200C/180C Fan/Gas 6.
To make the aioli, bake the potato for 1 hour. Smash the garlic with the saffron, cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside.
Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness.
Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cocoa beans, cavalo nero and splash of wine. Stir in the butter and cook for 5 minutes.
Pile the chorizo mix between two plates, spoon over some aioli and top with the cod.