Poached Cod
- 2 Fillets of cod
- 500ml Fish or chicken stock
- ½ Onion
- 2 tsp. Fennel Seeds
- 1 Red pepper
- Handful of parsley
- 2 tsp. Capers
- 1 tbsp. Olive oil
- Salt & pepper
- 10 Spears of asparagus
- 200g Rice
- Handful of crispy onions
Roast a halved red pepper at 180° for around 25 minutes until soft.
Fill a frying pan with fish or chicken stock, half an onion left whole, fennel seeds and salt. Bring to a simmer and add fillets of cod.
Put some rice in a pan and boil in a little water. Spoon some of the stock into the rice.
Get a small bowl. Peel the skin off and chop the roasted pepper into small pieces. Chop parsley and capers. Add the pepper, parsley and capers to the bowl, and add olive oil, salt and pepper. Mix together.
Add asparagus to a steamer above the rice. Turn the cod over.
Serve the cod with the rice and asparagus, then cover with the pepper sauce and garnish the rice with crispy onions.