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Cod with Peas and Parsley

Spanish chef Omar Allibhoy shares his mum's delicious recipe for cod with peas and parsley. This delicate and flavoursome meal takes just 20 minutes to cook, making it a great midweek dinner. Enjoy with a slice or two of crusty bread.

From the book

Omar Allibhoy

Introduction

I hate to say this but my mum isn’t the most gifted of cooks – she doesn’t really enjoy cooking although she loves baking. However, there are about seven dishes that she cooks that cannot be beaten. This cod loin in parsley sauce is one of them. I’ve tried to better it but it can’t be done, so here is her recipe.

If my fishmonger has them, I often buy a handful of clams to add to this dish – simply throw them into the pan just after adding the cod.

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Ingredients

100ml olive oil
5 garlic cloves, thinly sliced
1 tsp plain flour
50ml white wine
200ml fish stock (fresh or from a stock cube)
small bunch of fresh leaf parsley, finely chopped
1 x 142g tin cooked peas or 100g frozen peas, defrosted
1 kg cod fillet, cut into 4 portions
sea salt and freshly ground white pepper

Method

Put the olive oil and garlic in a large frying pan and place over a medium heat (you want to start frying from cold so that the oil becomes infused with the garlic aroma). When the garlic starts to turn golden, add the flour and toast it for a minute or so before adding the white wine, stirring all the time. Add the fish stock, little by little, stirring constantly so you get a smooth sauce.

Add the chopped parsley and peas and bring to the boil. Season the cod fillets and then place in the pan, skin-side down, and reduce the heat to low.

Cook the fillets for 3 minutes, shaking the pan gently to release the juices from the fish – this will make the sauce even more delicate and flavoursome. Turn the fillets over and cook for a further 4 minutes.

Watch Omar make the recipe below:

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