Pea soup topped with roasted salt cod

By Matt Tebbutt

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

  • 250g/9oz cod loin steak, skin on
  • 2 tbsp olive oil
  • 2 shallots, peeled and diced
  • 2 garlic cloves, finely chopped
  • 500g/1lb2oz frozen peas
  • handful watercress leaves
  • 500ml/18fl oz vegetable stock
  • ½ fennel bulb, core removed and thinly sliced on a mandolin
  • 25g/1oz fresh chervil, finely chopped
  • 1 tbsp white wine vinegar
  • 1 tsp caster sugar
  • 2 tbsp fresh peas, blanched
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
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