Taste of the isles


First published in 2015
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To serve

  • crusty bread
  • 4 sprigs of dill
For the sauce, in a pan sweat off the onions, leeks, celery, fennel, carrots, red pepper in sunflower oil for 2-3 minutes, adding the anchovies, tomato purée and thyme to the pan
Add the stock to the pan. Reduce the heat and simmer for 1 hour
  • 1l fish stock
Add the plaice and gently simmer for 10-15 minutes
Transfer the contents of the pan to a food processor and blend for 2-3 minutes. Pass through a sieve into a clean pan
Add the cream, saffron, Tabasco, Worcestershire sauce, salt, sugar, garlic and vinegar. Stir and set aside to keep warm while you prepare the fish
  • 50ml of double cream
  • 1 saffron strand
  • Tabasco to taste
  • Worcestershire sauce to taste
  • salt
  • 1 tsp caster sugar
  • 1 tsp white wine vinegar
  • 1/2 garlic clove, roughly chopped
Place a pan over a high heat and add the oil. Turn the heat down and place the cod fillets into the pan, skin-side down, for 4 minutes. Season and turn the fillets over and cook for a further 3 minutes, or until golden all over. Set aside to keep warm
Fry the sea bass using a similar method, but fry for 3 minutes, skin-side down, and for 2 minutes, flesh-side down. Set aside to rest
Place a saucepan over a medium heat. Add the white wine and mussels and cook for 1-2 minutes with the lid on. Drain and add some of the cooking liquor to the sauce
To serve, divide the cod and sea bass fillets across 4 large soup bowls. Add 4 mussels to each bowl and pour over the sauce. Garnish with some sprigs of dill and serve with some crusty bread
  • crusty bread
  • 4 sprigs of dill
First published in 2015
Share recipe