| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Ready, Steady, Cook 2 | 2 | servings |
INGREDIENTS
| 1 | Vegetable stock cube | |
| 1 | Onion; diced | |
| 10 | New potatoes; peeled, finely | |
| ; diced | ||
| 1 | 395 gram can Italian cherry tomatoes | |
| 2 | ts | Turmeric |
| 1 | sm | Bunc mixed fresh basil and parsley |
| 1 | tb | Double cream |
| 1 | Bulb fennel; outer layers | |
| ; removed and finely | ||
| ; sliced | ||
| 1/2 | Lemon; juice of | |
| 8 | Fresh mint leaves; shredded | |
| 2 | ts | Fresh rosemary leaves |
| A few fresh dill sprigs | ||
| 3 | tb | Roughly chopped fresh chervil |
| 6 | Fresh sage leaves; shredded | |
| 2 | tb | Olive oil |
| 1 | ts | Caster sugar |
| 55 | g | Breadcrumbs |
| 1 | sm | Bunc fresh mixed dill and chervil |
| 4 | Pimentos; sliced | |
| 2 | tb | Olive oil |
| 15 | g | Butter |
| Cod fillet; about 10 oz | ||
| Salt and pepper |
INSTRUCTIONS
FOR THE SOUP FOR THE SALAD FOR THE BAKED COD WITH HERB 1 For the Soup: Half fill a medium sized pan with boiling water, add the stock cube, onion and potatoes and simmer for 10-12 minutes, or until vegetables are tender. 2 Blitz with a hand blender to give a chunky consistency and divide the mixture between three mixing bowls. 3 Blend the tomatoes until smooth, and mix into one bowl of soup. Mix the turmeric with 1 tbsp boiling water, and stir into another bowl of soup. 4 Roughly chop the basil and parsley and stir into the last bowl of soup. Season each soup and pour ladlefuls of each into a serving bowl, keeping the colours separate. Top with the cream. 5 For the Salad: Place the fennel in a bowl, season and drizzle over the lemon juice. Add the mint, rosemary, dill, chervil and sage, olive oil, caster sugar and toss together. Season and serve in a bowl. 6 For the Baked Cod with Herb Crust: Preheat the oven to 220c/425f/Gas 7. Process the breadcrumbs, chervil and dill, and blitz until finely chopped and combined. Add the pimentos and blitz again. Then season. 7 Heat 1 tbsp olive oil and butter in an ovenproof saute pan and cook the cod skin-side down for 3-4 minutes. Season, spread the breadcrumb mix over the fish and put the pan in the oven to cook for 8-10 minutes, until done. Serve on a plate drizzled with more olive oil. Converted by MC_Buster. Per serving: 822 Calories (kcal); 34g Total Fat; (36% calories from fat); 14g Protein; 121g Carbohydrate; 16mg Cholesterol; 125mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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