Ingredients 10 portions Preparation time 1hr cooking 30 minutes
5 small shallots, finely chopped
4 tbsp. vegetable oil
400ml white wine
4 large waxy potato , cut into small chunks
chives , finely chopped
200g lardons or 2 smoked streaky bacon rashers, finely sliced
400g sweet corn 200ml double cream
10 x 150g thick-cut cod fillets
- Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened - discard any that don't. Stir through the sweet corn and cream, and keep warm.
- Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into shallow bowls. Place a cod fillet in each and sprinkle with chives.