Ingredients Jump to Instructions ↓

  1. 20 g butter

  2. 200 g smoked streaky bacon , cut into small pieces

  3. 200 g button mushrooms

  4. 200 g baby onions

  5. 500 ml port

  6. 500 ml reduced veal stock or beef stock

  7. 2 tbsp olive oil

  8. 2x 200 g cod

Instructions Jump to Ingredients ↑

  1. Melt the butter in a pan until foaming, then fry the bacon for 2-3 minutes, or until golden-brown. Remove from the pan and drain on kitchen paper.

  2. Return the pan from the heat and fry the mushrooms and onions for 3-4 minutes, or until softened. Add the bacon back into the pan, then deglaze with the port scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 10-12 minutes, or until almost all of the port has evaporated, then add the stock, cover the pan and simmer for 15 minutes, or until the liquid has thickened to a sauce consistency.

  3. Preheat the oven to 180C/gas mark 4.

  4. Heat the olive oil in a non-stick ovenproof frying pan over a high heat until smoking. Pat the fish dry with some kitchen paper, then lay fish flesh-side down into the pan. Fry for 2-3 minutes, or until golden-brown. Turn the fish over, then place the pan into the oven for a further 5-6 minutes, or until the fish is golden-brown and cooked through.

  5. To serve, place each cod fillet onto the centre of two serving plates, then spoon the bourguignon sauce around. Serve with steamed seasonal greens.


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