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Preparation time
1-2 hours
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Cooking time
10 to 30 mins
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Serves
Serves 4
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- 250g/9oz cod loin steak, skin on
- 2 tbsp olive oil
- 2 shallots, peeled and diced
- 2 garlic cloves, finely chopped
- 500g/1lb2oz frozen peas
- handful watercress leaves
- 500ml/18fl oz vegetable stock
- ½ fennel bulb, core removed and thinly sliced on a mandolin
- 25g/1oz fresh chervil, finely chopped
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- 2 tbsp fresh peas, blanched
- 1 tbsp olive oil
- salt and freshly ground black pepper
Method
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Rub the cod loin steak with salt and leave to stand for at least 1 hour.
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Heat the oil in a frying pan and sweat the shallots and garlic for 5 minutes, or until softened. Add the frozen peas and watercress and pour in the stock.
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Bring to the boil then reduce to a simmer for 2–3 minutes. Season with salt and pepper and transfer to a food processor. Blitz until smooth.
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Preheat the oven to 200C/180C Fan/Gas 6.
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Place the fennel in a small bowl and sprinkle with some salt. Leave to stand for 5 minutes then stir in the chervil, vinegar and sugar. Toss together with the peas and season with salt and pepper.
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Place the salt cod, flesh-side down, in a roasting tin and drizzle over the olive oil. Roast in the oven for 20 minutes, or until golden and cooked through. Cut into four pieces.
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To serve, divide the fennel salad between four soup bowls. Reheat the soup then pour into the bowls and top with the pieces of roasted cod.