I guess this recipe is similar to the Caribbean way of cooking salt cod and plantain stew (at least an article in a magazine said that it is a traditional method in villages across St. Lucia), although, I’d expect them to use more spices. It uses the addition of green bananas which I’ve never come across! However, their texture is similar to potato and it is not very distinctive when cooked. Never the less, I’ve tried this recipe and it was absolutely delicious, we couldn’t stop eating it. It’s just so comforting on a dark rainy night.
COD FILLET ONE POT
(Recipe adapted from Good Things Magazine)
1 tbsp sunflower oil
1 onion, peeled and finely chopped
1 leek, washed and finely sliced
1 courgette, trimmed and cut in half lengthways
100g butternut squash, peeled
750g large new potatoes, peeled and cut into 2cm cubes
2 green unripe bananas, peeled and sliced into 3mm-thick pieces
2 salted anchovies in oil
175ml white wine
365ml whole milk
200ml double cream
500ml vegetable stock
500g cod fillet, skinned and boned, cut into chunks
Bunch of spring onions, washed, trimmed, and finely sliced
Bunch of dill, roughly chopped
Juice of ½ a lime
2 tbsp olive oil
Salt and freshly-ground black pepper
- Add the sunflower oil to a large pan and gently soften the onion and leek over a medium heat for about 5 minutes. Do not let them colour.
- Remove the seeds from the butternut squash using a teaspoon, then grate the butternut squash and courgette into the pan with the onion and leek. Continue cooking over a gentle heat for 5 minutes. Add the new potatoes and green bananas to the pan. Stir well and add the anchovies. Turn up the heat to full and add the white wine, then reduce the liquid in the pan by half the volume.
- Now add the milk, cream and vegetable stock. Bring this to the boil and skim off the foam that rises to the top with a small ladle. Reduce the heat to a simmer for about 15 minutes, until the potatoes are cooked, then add the cod fillets to the pot and simmer gently for 10 minutes. Taste for seasoning, adding more salt or freshly ground pepper as needed.
- Ladle into large soup bowls. Mix the sliced spring onions, chopped dill and lime juice with the olive oil, and add a small amount of the garnish to each bowl.