poached cod, tomato & fennel

poached cod, tomato & fennel

perfectly poached cod, tomato & fennel stew flavoured with tarragon

ingredients:

• 2 cod fillets

• 1 shallot

• 1/2 bulb of fennel

• 1 clove of garlic

• handful of spinach

• 70g samphire

• carton of cooked cannelloni beans

• picked tarragon

• 250g cherry tomatoes

• 250ml white wine

• 50g butter

• salt & pepper to taste

method:

1. Finely slice the fennel, shallot & garlic.

2. In a deep pan, saute the fennel & onion in oil to soften, before adding the garlic.

3. Cut the cherry tomatoes in half and add to the pan.

4. Pour in the white wine to deglaze and form the basis of the stew.

5. Add the cannellini beans and samphire and turn down to a gentle simmer.

6. For the cod, season both fillets with salt & pepper.

7. Poach for 4-6 Minutes covering with a lid. The cod may need longer depending on the thickness of the fillets. Remove from the pan once cooked and set aside.

8. Stir in the butter to enrich the sauce of the stew.

9. Add the handful of spinach to wilt down.

10. Finally, add the picked tarragon and check for seasoning.

11. To serve: Generously ladle the stew in bowls and place the cod on top.