Vichyssoise with Cod

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Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes

500 g cod fillets
200 ml creme fraiche
2 garlic cloves
70 g grated cheddar
1 leek
1/2 lemon
500 g potatoes
2 tomatoes
30 g butter
1 tsp dried thyme
1 fish or vegetable stock cube
1 wholemal loaf

Method

Cut the cod into approx 2cm chunks. In a large bowl add the juice from half the lemon with 1⁄2 tsp of thyme and 1 tsp of salt, mix together well. Add the cod and leave to marinade for 10 minutes.

Peel the potatoes and cut them into 1.5cm cubes. Bring a saucepan of water to the boil, add the potatoes and cook for 5 minutes so they are half done.

Finely slice the leek. In a large saucepan heat the the butter, add the leeks and 2 crushed garlic cloves, gently fry until soft then drain and add the partly cooked potatoes, 800ml of boiled water and 1 stock cube. Season to taste and simmer for 5 minutes or until the potatoes are cooked. Add the fish and marinade, simmer for another 3 minutes, then add the creme fraiche and cook for a further 2 minutes.

Dice the tomatoes and set aside.

When the stew is ready serve with some diced tomatoes and grated cheese on top with slices of wholemeal bread.

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