| 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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