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- Pan-Roast Salt Cod with Bouillabaisse Sauce and Roast Baby Peppers
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Ingredients
- 4 x 130g cod fillets, skin off
- 100g sea salt
- 1 large onion, thinly sliced
- 3 garlic cloves, 1 crushed and 2 sliced
- 1 thyme sprig, leaves picked and stalks reserved
- 1 tsp olive oil
- 500ml light chicken stock, hot
- 1 bay leaf
- 6 medium king edward potatoes, peeled and thinly sliced
- 400g mixed baby peppers
- 2 tsp smoked paprika, plus extra for dusting
- 1 tsp dried oregano, plus extra for seasoning
- 1 red pepper, finely diced
- 1 fennel, finely diced
- 1 pinch of ground turmeric
- 1 pinch of red chilli flakes
- 2 lemons, 1 zested, 1 zested and juiced
- 1 M&S white wine and herb pot
- 200g tinned cherry tomatoes
- 400ml shellfish stock
- 200g M&S raw Honduran prawns
- 15g coriander, finely chopped
- 1 tbsp unsalted butter