Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the socca bread
- 200g/7oz chickpea or gram flour
- 80ml/2¾fl oz olive oil, plus 2 tbsp for frying
- large pinch sea salt
For the olive and tomato topping
- handful black olives, chopped
- handful sun-dried tomatoes in oil, chopped
- 25ml/1fl oz red wine vinegar
- 2 sprigs fresh thyme, chopped
- 2 tbsp olive oil
For the cod en papillote
- 1 ripe beef tomato, sliced
- 400g/14oz cod, lightly salted, cut into cubes
- 2 small or medium squid, cleaned and thinly sliced
- 1 courgette, cut into thin strips
- few sprigs monk’s beard
- 2 bay leaves
- 4 thyme sprigs
- 2 tbsp finely chopped dill
- 2 tbsp olive oil
- 200ml/7fl oz white wine
- 1 orange, zest only, grated
- 2 pinches dried chilli flakes
- salt and freshly ground black pepper
Method
To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour.
Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter.
To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm.
Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half.
Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes.
Serve the cod parcels on plates, opened, with the socca bread on the side.