Cod & Braised Fennel
Fish braised with fennel is a match made in heaven. Start by slicing 1 onion, 1 fennel bulb and 1 red or orange pepper.
Soften the vegetables in butter or oil, add 2 grated garlic cloves, 100 ml of white wine, 100 ml of chicken or vegetable stock and 3 tbsp or so of Stokes Bloody Mary Ketchup. Simmer for 10 minutes then add your cod loin steaks.
Cover and reduce the heat, gently steaming the fish for 10 minutes until the cod is cooked through and ‘just’ beginning to flake.
This is perfect with new potatoes or pasta.
Cooked just right, cod remains moist as its layers of tender flesh just (and we mean ‘just’) begin to flake (as pictured).
Fry ribbons of leek, carrot and asparagus in butter. When it’s soft, add a generous splash of white wine and 2 tsp of Stokes Dijon Mustard.
Put cod loin steaks on top of the wilting vegetables and pop the pan under the grill.
The fish will steam through from the vegetables below and grill down from the top. 5 to 7 minutes under a medium heat and your fish, juices and vegetables will be ready to serve with Stokes Creamed Horseradish stirred into some buttery mashed potatoes.
This is a flavoursome stew, finished in the oven and a favourite in the Algarve.
In a pan, soften a sliced onion, 3 cloves of grated garlic, a small red pepper, ditto green pepper and 1 courgette. When soft, add either a tin of tomatoes or 5 or 6 fresh tomatoes.
Stir through and add your cod loin steaks, cut roughly into pieces. Coat them in the sauce, add a few olives, put the lid on and simmer gently 10 to 12.
Serve with rice or boiled new potatoes.
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