Navarin of Cod

Serves: 6

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 175 gram(s) shelled broad beans
• 25 gram(s) butter
• 2 tablespoon(s) sunflower oil
• 225 gram(s) baby carrots, scrubbed and trimmed
• 225 gram(s) courgettes, cut into 2cm (1in) chunks
• 1  onion, sliced
• 1  garlic clove, crushed
• 1.1 kilogram(s) (2½lb) thick, chunky cod fillet, skinned
• 4 tablespoon(s) plain flour
• 150 ml (¼ pint) dry white wine
• 300 ml (½ pint) fish stock
• 1 tablespoon(s) lemon juice
• 3 tablespoon(s) double cream
• 2 tablespoon(s) freshly chopped parsley

Method

1. If the broad beans are large, blanch them in plenty of boiling salted water for 1-2min, then refresh in cold water.
2. Heat half the butter and half the oil in a large sauté pan. Add the carrots, courgettes, onion and garlic, then cook gently until just beginning to brown. Remove from the pan and set aside.
3. Season the fish with salt and freshly ground black pepper, then dust lightly with the flour. Heat the remaining butter and oil in the pan, add the fish and brown on all sides. Remove from the pan and set aside.
4. Add the wine to the hot pan, stirring and scraping up any residue from the bottom. Simmer for 2min, then return the carrots, courgettes, onion, garlic and fish to the pan. Add the broad beans and the stock. Bring to the boil, then cover the pan and simmer gently for about 10min or until the fish is opaque and flakes easily.
5. Stir in the lemon juice, cream and parsley. Divide among six bowls, grind over some coarse black pepper and serve with buttered baby new potatoes.
6. COOK'S TIP This recipe also works well with monkfish - it's quite pricey, but worth it for a special treat. Ask the fishmonger to take it off the bone for you. You'll also need to cook it for slightly longer in step 4 - around 15min.

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