| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Cook 2, Ready, Steady |
2 |
Servings |
INGREDIENTS
| 1 |
|
Vegetable stock cube |
| 1 |
|
Onion, diced |
| 10 |
|
New potatoes, peeled finely |
|
|
diced |
| 1 |
|
395 gram can Italian cherry |
|
|
tomatoes |
| 2 |
t |
Turmeric |
| 1 |
|
Bunc mixed fresh basil and |
|
|
parsley |
| 1 |
T |
Double cream |
| 1 |
|
Bulb fennel, outer layers |
|
|
removed and finely |
|
|
sliced |
| 1/2 |
|
Lemon, juice of |
| 8 |
|
Fresh mint leaves, shredded |
| 2 |
t |
Fresh rosemary leaves |
|
|
A few fresh dill sprigs |
| 3 |
T |
Roughly chopped fresh |
|
|
chervil |
| 6 |
|
Fresh sage leaves, shredded |
| 2 |
T |
Olive oil |
| 1 |
t |
Caster sugar |
| 55 |
g |
Breadcrumbs |
| 1 |
|
Bunc fresh mixed dill and |
|
|
chervil |
| 4 |
|
Pimentos, sliced |
| 2 |
T |
Olive oil |
| 15 |
g |
Butter |
|
|
Cod fillet, about 10 oz |
|
|
Salt and pepper |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 Recipe by: Ready Steady Cook Converted
by MM_Buster v2.0n.
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