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Pan-fried Cod with New Potatoes, Broccoli and a Prawn Bisque Sauce

by Jordan Bourke from Britain’s Best Home Cook

A celebration of the flavours of the sea, this pan-fried cod recipe from the hit BBC series, Britain's Best Home Cook is served with a flavoursome make-ahead prawn bisque sauce that will truly impress.


If you’re short of time, the cod can be served without the prawn bisque sauce. However, the sauce can be made in advance, cooled and stored in the freezer, so it is a good recipe to double up on.

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600g (1lb 5oz) new potatoes, halved
300g (10½oz) tenderstem broccoli
4 tbsp salted butter
small handful of chives, finely chopped, plus extra to serve
4 × 120g (4½oz) cod loins, skin on
3 tbsp olive oil
2 tbsp fresh lemon juice
sea salt and black pepper
For the prawn bisque sauce (optional):
1 tbsp unsalted butter
150g (5oz) raw tiger prawns, shell on
½ onion, finely chopped
½ carrot, finely chopped
1 bay leaf
1 tbsp cognac or brandy
50g (2oz) cherry tomatoes, halved
2 tbsp dry white wine
1 tarragon sprig
250ml (9fl oz) fish stock
100ml (3½fl oz) double cream
1 tsp fresh lemon juice
sea salt and black pepper

Essential kit

You will need: a blender or food processor.


Prep time: 5–10 minutes, plus cooling. Cook time: 20 minutes, plus 20 minutes for the sauce.

1. To make the sauce, melt the butter in a frying pan over a medium–high heat. Add the prawns and fry for 4–5 minutes, turning now and again, until pink and cooked through. Add the onion, carrot, bay leaf and cognac or brandy and bring to the boil, then immediately add the tomatoes, wine, tarragon, fish stock and cream. Bring to the boil, reduce the heat slightly and simmer for 10 minutes until thick and creamy.

2. Leave to cool for 10 minutes, then purée using a blender or food processor until almost smooth. Strain through a fine sieve into a bowl, pressing through as much liquid as possible. Season to taste with the lemon juice, salt and pepper and set aside.

3. Bring a large pan of salted water to the boil and put the potatoes in to cook for 15 minutes. Add the broccoli and cook for another 3–4 minutes, until a sharp knife glides into the centre of a potato without resistance and the broccoli is tender but not soft. Drain the vegetables, return to the pan and toss with half the butter and the chives and season with a little salt and pepper.

4. Meanwhile, season the cod on both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. Add the cod, skin side down, and fry for 3–4 minutes until the skin is crisp. Turn the fish over, add the remaining butter and the lemon juice and fry for another 1–2 minutes until cooked through.

5. Serve the fish with the potatoes and broccoli and some chives scattered over. If you are serving this with the sauce, gently reheat the sauce in a small pan, then pour about three tablespoons of sauce into each wide, shallow bowl. Place the potato, broccoli and cod on top and serve with some chives scattered over.

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