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Cod with Potato Balls    HT  MC    60mins

Serve 4     Hot   Fish  Pork  Vegetables Alcohol   Main Course



For the Marinade

4 tbsp Olive Oil

4 tbsp Dry White Wine

1 Garlic Clove, finely chopped

1 Bay Leaf, crumbled

2 tbsp Freshly chopped Parsley

Salt and Pepper

Other Ingredients

4 Thick Cod Steaks

4 Potatoes, peeled

120ml/4 fl.oz. Fish Stock

For the Sauce

15g/1/2 oz Butter

1 tbsp Flour

150ml/5 fl.oz. Fish Stock

Cayenne Pepper

1 Egg Yolk

120ml/4 fl.oz. Double Cream

1 tbsp Lemon Juice

To Garnish

4 Slices Streaky Bacon, well grilled

Freshly chopped Parsley




1. In a large shallow bowl, combine the ingredients for the marinade plus salt and black pepper to taste. Add the cod and leave to marinate for at least 4 hours, turning the fish occasionally.


2. With a melon bailer, scoop balls out of the potatoes. Cook the potato balls in boiling, salted water for 5 minutes or until tender. Drain and reserve.


3. Spread the sliced onion over the base of a large shallow flameproof casserole. Lift the fish out of the marinade and arrange in a single layer over the onions. Pour over the clam juice or fish stock, the marinade juice and just enough water to cover the fish, then season to taste with salt and black pepper. Bring the liquid to the boil, cover and simmer gently for 15-20 minutes or until the fish flakes easily when tested with a fork.


4. Meanwhile, make the sauce by melting the butter in a pan over a low heat. Stir in the flour then cook gently, stirring for 1-2 minutes. Stir in the clam juice or fish stock off the heat. Season with salt and a little cayenne then simmer the sauce until smooth.


5. Drain off the juices from the cooked fish into a small pan. Cover the fish and keep warm. Boil the fish juices vigorously until reduced by half. Allow to cool slightly.


6. Stir the egg yolk, cream and lemon juice into the sauce with enough of the reduced fish juices to give a good flavour. Simmer the sauce until thick and smooth without letting it come to the boil then strain through a fine sieve into a clean pan. Add the potato balls and cook gently for 3 minutes, stirring occasionally.


7. To serve, place the fish on a heated serving dish and garnish with croutons, grilled bacon and parsley. Serve immediately, with the potato sauce.


More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Sharp knives - large and small

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Kitchen scissors

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