Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
Main
- 1kg (2¼lb) floury potatoes-peeled
- 50ml (2floz) extra virgin olive oil
- 4 large garlic cloves - thinly sliced
- 8 (approx. 600g) small vine tomatoes - peeled and deseeded
- 300ml (½ pint) chicken stock
- The leaves from 2 sprigs thyme, plus extra to garnish
- A good pinch of saffron strands
- 6x175-200g (6-7oz) pieces thick cod fillet- skinned
- 25g (1oz) butter- melted
- Salt and freshly ground black pepper
Harissa Mayonnaise
- 1 large free-range egg yolk
- 1 teaspoon lemon juice
- ¾ teaspoon harissa paste
- 1 garlic clove- crushed
- ¼ teaspoon salt
- 150ml (¼pint) olive oil
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Method
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1Preheat the oven to 200°C/ 400F / Gas Mark 6. For fan assisted electric ovens reduce the temperature by 20°C
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2Peel the potatoes and cut them across into 1cm (½inch) thick slices.
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3Heat the extra virgin olive oil and sliced garlic in the casserole, as soon as the garlic starts to sizzle, add the tomatoes and cook for 4 minutes until soft. Stir in the potatoes, chicken stock, thyme, saffron and ½ teaspoon of salt. Cover with the lid and simmer gently for 20 - 25 minutes, carefully turning the potato slices over half way through. Cook until the potatoes are almost tender and the liquid is partly-reduced.
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4For the harissa mayonnaise; put the egg yolk, lemon juice and salt into a small mixing bowl. Using an electric hand held whisk or wire whisk, beat in the harissa and garlic, then very gradually drizzle in the oil, beating all the time, until you have a thick, mayonnaise-like mixture.
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5Brush the pieces of cod fillet on both sides with some of the melted butter, then season well with salt and pepper. Heat a non-stick frying pan over a high heat. Add the pieces of fish, skin-side down and cook for 4 minutes until nicely golden. Turn the fish over and cook for 2 minutes.
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6Uncover the potatoes and place the fish on top, skin-side down. Place the casserole into the oven and roast for 5 - 7 minutes, or until the fish is just cooked through.
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7Carefully lift the cod onto a plate and spoon some of the potatoes into the centre of 4 warmed soup plates. Place the cod on top, garnish with a few thyme leaves and serve with a spoonful of the harissa mayonnaise.
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8Cook's Notes
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9Floury potatoes are larger, main crop potatoes, which after cooking have a fluffy texture, which is ideal for making mashed potatoes, crunchy roast potatoes and thickening soups. The two most popular varieties are Maris Piper and King Edwards.
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10To skin and deseed tomatoes, cut out the stalk at each end with the tip of a small, sharp knife. Put them into a deep heatproof bowl and cover with boiling water from the kettle. Leave for 30 seconds then drain and cover with cold water. Peel away the skins, cut the tomatoes into quarters and scoop away the seeds with your fingers or a teaspoon.
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