Roast Cod with Thai Clam Broth
For the broth:
Peel and cut the artichokes into 1.5cm pieces. Place in a pan with veg stock, coconut water & sliced ginger, simmer until tender.
Meanwhile crush the garlic, dried chilli and salt in a pestle and mortar to a paste.
Start steaming the fish.
Add the clams and cook for 2 minutes until they begin to open then add the sea beet leaves, Rock samphire, purslane, white soy and cook for a further 1 minute.
Stir in the chilli paste to taste.
Spoon out into a bowl, season the fish with salt and black pepper and place into the bowl.
Add the remaining sea vegetables over and around.
Sprinkle the shredded chilli and a little coriander over the dish.
Parsley & lime dressing:
Finely chop the parsley and mix with the zest of 1/2 a lime. Add a small amount of olive oil to combine and reserve until assembling the dish.
For the Fish:
Pre heat a non stick pan with a little olive oil and lightly Lightly season the fish with sea salt.
Roast the cod on both sides until lightly golden in colour, remove from the pan and place on a tray to continue cooking with the residual heat. If the pieces of Cod are thick, place in a pre heated oven at 150c until cooked.
Remove from the oven, season with freshly ground black pepper, course sea salt and a little lime juice.
Place the artichoke & sea vegetable broth in the centre of a bowl, place the fish on top and drizzle the broth with the parsley, coriander & lime dressing over the clams.
Finish with a few leaves of coriander and the shredded fresh chilli.
- 2 portions of Cod (100-120g each)
- 200g Clams or mussels
- 5g flat leaf parsley
- 1g Coriander leaves (15 leaves)
- Zest of 1/2 lime
- Olive oil to bind
- 3 Jerusalem artichokes
- 35g sea beet leaves (good handful) or seasonal greens or Bok Choi
- 20g samphire or 20g baby spinach
- Slice of ginger
- 450g vegetable stock (or light chicken stock or water)
- 100g coconut water
- 35g white soy
- 4 sprigs of coriander
- 2 fresh red chilli
- 2 small cloves of garlic
- 5 dried chilli’s
- Sea salt
- Chopping board
- Cooks knife
- Pestle & mortar (can improvise with a knife & board)
- Medium / large saucepan
- Non stick frying pan
- Small bowl or cup for the dressing
- 2 large deep bowls to serve the dish in
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