Roast cod with chorizo, fennel and saffron aioli

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 2 x 250g/9oz cod pieces
  • 2 tbsp olive oil, plus extra
  • 150g/5½oz chorizo
  • 4 small onions, quartered
  • few sprigs thyme
  • 4 baby fennel bulbs, thinly sliced
  • handful roasted cocoa beans
  • 1 cavalo nero, roughly chopped
  • 125ml/4fl oz Risling wine
  • 40g/1½oz butter

For the saffron aioli

  • 1 small baking potato
  • 4 garlic cloves
  • pinch saffron
  • 1 large free-range egg yolk
  • 300ml/10fl oz olive oil
  • 1 lemon, juice only
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