Friday, 26 October 2012

Attempt #9: Cod potato and spring onion stew

Who would have thought that a little bit of orange zest would make a difference in the taste of the stew!

I bought my cod fillet from a friend and wanted to try something different apart from steaming the cod seasoned with garlic, pepper, soya sauce, sesame oil and fried shallots. Browsing through Jamie’s site, I thought this recipe looks simple and different.

Very very interesting. And more importantly, the kids love it. It could be that the recipe calls for milk to be added into the broth and this thickens the stew making it creamier and tastes almost like their own formula milk! J  

The idea of adding in the anchovies was a good way to add the element of saltiness to the stew. And because I did replaced the white wine with apple juice and the final touch of grating the zest of the orange to the stew, it makes the whole dish flavoured with a kind of salty, zesty and fruity taste to it.  
Jamie's rendition:
• 1 onion, peeled and finely chopped
• 1 leek, washed and finely sliced
• extra virgin olive oil
• 2 medium courgettes, halved lengthways
• 1kg potatoes, peeled
• 2 anchovies
• 1 wine glass white wine
• 565ml milk
• 565ml stock
• 1kg cod fillet, skinned and pin-boned
• salt and freshly ground black pepper
• a handful of fresh flat-leaf parsley, roughly chopped
• a bunch of spring onions, finely sliced
• juice of ½ a lemon

In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender. With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan. Chop the potatoes into rough 2cm dice and add to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock. Bring to the boil and simmer for half an hour until the potatoes are tender. At this point, add your cod and simmer for a further 15 minutes until the flesh flakes away; feel free to stir and break up the fish, but it's quite nice to leave some big chunks as well. Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.

Try this: Sprinkle a little orange zest over the parsley and spring onion. It really works with the cod.

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