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Fillet of cod with saffron mashed potatoes and olive tapenade
Fruit and vegetables
100g/3½oz
onions
, chopped
100g/3½oz
celery
, chopped
100g/3½oz
carrots
, peeled and chopped
1 tsp chopped fresh
thyme
50g/1¾oz
carrot
, peeled and finely chopped
50g/1¾oz
onion
, finely chopped
½ red
chilli
, seeds removed and finely chopped
5cm/2in piece pared
orange
zest
½
orange
, juice only
1
tomato
, chopped
900g/2lb
floury potatoes
, peeled and cut into chunks
½
garlic
clove, crushed
2
tomatoes
, skin removed, seeds removed and finely chopped, to garnish
1 tbsp chopped fresh flatleaf
parsley
, to garnish
1 lemon, juice only
Tins, packets and jars
4 tbsp olive oil
mayonnaise
(see above)
150g/5½oz black
olives
, stones removed
8 anchovy fillets
2 tbsp
capers
½ tsp Dijon
mustard
Cooking ingredients
2 tsp
white wine vinegar
½ tsp
salt
300ml/10fl oz
olive oil
1 tbsp
olive oil
600ml/20fl oz roasted fish
stock
(see above)
salt and
white pepper
good pinch
saffron
50ml/2fl oz
olive oil
salt and freshly ground
black pepper
4 tbsp
olive oil
, for brushing and greasing
coarse sea salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
25g/1oz unsalted
butter
1 free-range egg (if making with a food processor) or 2 free-range
egg yolks
(if making by hand)
25ml/1fl oz
double cream
Meat, fish and poultry
1kg/2lb 4oz
fish
bones, such as lemon sole, brill or plaice
4 thick pieces
cod
fillet, approximately 175g/6oz each, skin on
Other
50ml/2fl oz
white wine
2 tbsp
cognac
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