This is an outstanding cod fillet recipe which yields a wonderful taste of the sea with the addition of succulent squid and a flavourful fish stock. Stephen Crane's recipe for this classic French fish soup, served with a freshly-cooked cod loin, is perfect for a hearty, filling seafood supper. Prepare the squid earlier in the day, then dice and keep chilled until ready to use. The bouillabaise sauce includes vegetables such as courgette, onion and pepper which are simmered with the fish bones.

Method
1.
For the bouillabaisse, start by cooking the leeks, onion, celery, ½ the courgette and ½ red pepper in a splash of olive oil until softened, for about 5-8 minutes. Then add the fish bones
2.
When this has cooked for 10 minutes, add the tomato paste and cook for 2 minutes. Cover with water and the tomato juice, bring to boil and simmer for 20 minutes
3.
Once simmered put the stock through a muslin cloth. Reduce the stock by half. Keep to one side or chill once cool, if using later
4.
For the fennel, trim and cut into 4 equal wedges. Cook in boiling salted water for 3 minutes. Do the same for the remaining courgette and peppers
5.
Clean and dice the squid into 1cm pieces. Heat the butter in a large frying pan, once foaming, add the squid and cook quickly for no longer than 2 minutes. Remove from the pan and set aside
6.
In the same pan, heat a little more butter and cook the cod for 2-3 minutes each side until firm, but still tender. Remove from the pan and keep in a warm place
7.
To finish the bouillabaisse sauce, bring to the boil and add the butter and reduce to consistency, add the pepper, courgettes, squid and parsley
8.
Finish by heating a small amount of vegetable oil in a frying pan, adding the fennel cut-side down to achieve a golden-brown colour. To serve, pour the bouillabaise sauce into a bowl, place the fish on top and finally lay a piece of fennel onto each fillet
Send us feedback on this Cod fillet recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Cod fillet recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Seafood

Bouillabaise sauce

To plate

Equipment

  1. Muslin cloth

Share this Recipe

This cod fillet recipe from Ockenden Manor's Stephen Crane is a a celebration of seafood as the cod fillet is served in a delicious bouillabaisse sauce

Chef

Restaurants

Recipe Collections

Seasonal

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...