This quick, easy, healthy and attractive dish starts with shallot, celery and garlic sofrito, added to with thick slices of new potato, frozen petit pois and just enough water to cover. As the vegetables soften, the water evaporates slightly, leaving just enough to steam fillets of cod over the top. Fishy juices and freshly chopped mint complete this lovely meal—in-a-bowl.
Serves 2
Prep: 20 min
Cook: 20 min
2 skinned fillets cod
1 large banana shallot, 200g
2 sticks celery heart
2 garlic, preferably new season
1 ½ (half) tbsp olive oil
4 medium new potatoes, 400g
200g frozen petits pois
400ml water
20 mint leaves
Season the fish lightly on both sides with salt. Split the shallot lengthways, trim the ends, chop into small dice. Wash the celery, slice in strips and then in similarly small pieces. Crack the garlic, flake away the skin then slice in very thin rounds. Heat the oil in a spacious, lidded sauté or frying pan over a medium-low heat. Stir in the garlic, stirring briefly until aromatic. Add the shallot with a generous pinch of salt. Stir-fry for a couple of minutes then add the celery. Stir occasionally, adjusting the heat so the veg softens without browning, while you scrape the potatoes and slice chunkily in bite-size pieces. Rinse. Add to the pan with the peas and sufficient water to just cover, approx 350ml. Increase the heat and bring to the boil, reduce the heat slightly and simmer briskly for about 8 minutes until pots and peas are tender. Rinse the fish, lay over the veg, cover and cook for 5-8 minutes until just done, the flakes beginning to separate. Chop the mint, scatter over the top and serve.