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Cod, potato and spring onion stew
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Total Time:
1 hour 15 minutes
Ingredients:
  • 1 onion peeled and finely chopped
  • 1 leek washed and finely sliced
  • extra virgin olive oil
  • 2 medium courgettes halved lengthways
  • 1 kg potatoes peeled
  • 2 anchovies
  • 1 wineglass white wine
  • 565 ml milk
  • 565 ml organic stock
  • 1 kg cod fillet from sustainable sources, ask your fishmonger, skinned and pin-boned
  • salt
  • freshly ground black pepper
  • 1 handful fresh flat-leaf parsley roughly chopped
  • 1 bunch spring onions finely sliced
  • ½ lemon juice of
Instructions:
  • In a large pan over medium heat, sauté onion and leek in 5 tablespoons of olive oil for 5 minutes until soft. Grate courgettes and add to the pan with chopped potatoes. Stir in anchovies, then pour in white wine and cook until reduced by half. Add milk and stock. Bring to a boil, then simmer for 30 minutes until potatoes are tender. Add cod and simmer for 15 minutes until cooked. Season to taste and serve with parsley, spring onion, olive oil, and lemon juice. Optional: top with orange zest for a citrusy twist.

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