Reduce a pint of chicken stock and a glass of white wine by two thirds with parsley stalks and a saffron strand.
Fry onions and then garlic gently to soften. Add finely chopped chanterelles plus some quartered and fry till the liquid is bubbling away. Add the reduced stock, then stir in double cream. Check the seasoning and stir in fresh chopped parsley.
Serve with gigli.
Four skinless, boneless cod loins
1kg salt for curing
A large potato
A large onion
Two red peppers
A dozen small plum tomatoes
Green beans
Plain flour
Herbes de Provence
A bunch of fresh parsley, leaves picked, stalks reserved
A fresh bay leaf
Paprika
White wine
Vegetable stock
Salt and pepper
Olive oil for frying
Skin, wash and de-bone the cod fillets. Pat dry and encase in salt in a lidded plastic container; place in the fridge for 24 hours.
Remove the fish from the salt, wash and pat dry. Wrap in muslin and place on a plate in the fridge for three days, turning occasionally.
Soak the cod in a large bowl of water for at least 12 hours, changing the water regularly.
Heat the oven to 200C, oil the peppers and roast on a tray for around 30 minutes till beginning to char. Remove from the oven, cool a little, then skin, core, deseed and chop, reserving the juice.
Thinly slice the onion and in a large, heavy saucepan, fry gently in the olive oil for around ten minutes.
Peel and cut the potato into 1cm dice and fry with the onions and for a few minutes, adding the herbes de Provence and parsley stalks.
Blend the tomatoes. Wash and trim the beans and cut into 2cm lengths.
Cut the cod loins into 2-3cm pieces, roll in seasoned flour and in a frying pan, fry in batches in a little olive oil till beginning to brown. Set aside.
Deglaze the frying pan with a glass of white wine, then pour the wine into the saucepan, turning up the heat to simmer. When reduced a little, add the blended tomatoes and simmer for five minutes.
Add the chopped red peppers, a sprinkle of paprika, the crushed bay leaf and enough stock to cover, then simmer gently for twenty minutes, lid on.
Add the cod and green beans, add more stock as needed to almost cover and simmer with the lid off for around ten minutes, till the beans are tender. Stir in the chopped fresh parsley and serve.
Serve with saffron rice.
