- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 50g lardons or 2 smoked streaky bacon rashers, finely sliced
- 100ml white wine
- 1 large waxy potato, cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100g clams
- 100g sweetcorn
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 50ml double cream
- 1 tbsp vegetable oil
- 2 x 150g thick-cut cod fillets from a sustainable source
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- chives, finely chopped
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Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.
Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.
Good to know
To stop your fish from sticking, use a non-stick or heavy-based frying pan and heat it for at least 3 mins before adding the fish. Test if the pan is ready by flicking in a little water – it should evaporate straight away. Another trick is to lightly dust the fish with flour before placing in the hot pan to cook.