top of page

Vichyssoise with Cod

Updated: Oct 6, 2022

Serves 4 Preparation time: 10 minutes Cooking time: 20 minutes

500 g cod fillets 200 ml creme fraiche 2 garlic cloves 70 g grated cheddar 1 leek 1/2 lemon 500 g potatoes 2 tomatoes 30 g butter 1 tsp dried thyme 1 fish or vegetable stock cube 1 wholemal loaf

Method Cut the cod into approx 2cm chunks. In a large bowl add the juice from half the lemon with 1⁄2 tsp of thyme and 1 tsp of salt, mix together well. Add the cod and leave to marinade for 10 minutes.

Peel the potatoes and cut them into 1.5cm cubes. Bring a saucepan of water to the boil, add the potatoes and cook for 5 minutes so they are half done.

Finely slice the leek. In a large saucepan heat the the butter, add the leeks and 2 crushed garlic cloves, gently fry until soft then drain and add the partly cooked potatoes, 800ml of boiled water and 1 stock cube. Season to taste and simmer for 5 minutes or until the potatoes are cooked. Add the fish and marinade, simmer for another 3 minutes, then add the creme fraiche and cook for a further 2 minutes. Dice the tomatoes and set aside.

When the stew is ready serve with some diced tomatoes and grated cheese on top with slices of wholemeal bread.


bottom of page