Cod and potato casserole
Flaky white cod baked with soft golden potatoes in a savoury sauce, creating a homely, comforting casserole with gentle colour, tender texture and a cosy, rustic feel.
Equipment
- Large lidded casserole dish
Ingredients
- 25 g salted butter
- 400 g baby potatoes, halved
- 2 leeks, sliced
- 2 tarragon sprigs
- 100 ml white wine
- 200 ml chicken stock
- 100 ml double cream
- 150 g frozen peas
- 4 cod fillets
- salt and pepper
Instructions
- Melt the butter in a large lidded saucepan or casserole dish, add the potatoes and leeks. Season with salt and pepper and cook for a few mins, stirring regularly.
- Add the tarragon and pour in the white wine and cook for 5mins. Add the stock and bring to the boil.
- Add the peas, cover the pan and turn down the heat and simmer until the vegetable are tender, this should take around 20mins.
- Add the double cream, place the cod fillets on top and cook for a further 10 - 15mins until the cod is cooked through. Serve immediately.