Ingredients

• 1 tbsp unsalted butter
• 150g/5½oz raw tiger prawns
• shell on
• ½ onion
• finely chopped
• ½ carrot
• finely chopped
• 1 bay leaf
• 1 tbsp cognac or brandy
• 50g/1¾oz cherry tomatoes
• halved
• 2 tbsp dry white wine
• 1 tarragon sprig
• 250ml/9fl oz fish stock
• 100ml/3½fl oz double cream
• 1 tsp fresh lemon juice
• sea salt and black pepper
• 600g/1lb 5oz new potatoes
• halved
• 300g/10½oz tenderstem broccoli
• 4 tbsp salted butter
• small handful of chives
• finely chopped
• plus extra to serve
• 4 × 120g/4¼oz cod loins
• skin on
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• sea salt and black pepper

Directions

• To make the sauce
• melt the butter in a frying pan over a medium–high heat. Add the prawns and fry for 4–5 minutes
• turning now and again
• until pink and cooked through. Add the onion
• carrot
• bay leaf and cognac or brandy and bring to the boil
• then immediately add the tomatoes
• wine
• tarragon
• fish stock and cream. Bring to the boil
• reduce the heat slightly and simmer for 10 minutes until thick and creamy.
• Leave to cool for 10 minutes
• then purée using a blender or food processor until smooth. Strain through a fine sieve into a bowl
• pressing through as much liquid as possible. Season to taste with the lemon juice
• salt and pepper and set aside.
• Bring a large pan of salted water to the boil and put the potatoes in to cook for 15 minutes. Add the broccoli and cook for another 3–4 minutes
• until a sharp knife glides into the centre of a potato without resistance and the broccoli is tender but not soft. Drain the vegetables
• return to the pan and toss with half the butter and the chives and season with a little salt and pepper.
• Meanwhile
• season the cod on both sides with salt and pepper. Heat the oil in a frying pan over a medium heat. Add the cod
• skin-side down
• and fry for 3–4 minutes
• or until the skin is crisp. Turn the fish over
• add the remaining butter and the lemon juice and fry for another 1–2 minutes until cooked through.
• Serve the fish with the potatoes and broccoli and some chives scattered over. If you are serving this with the sauce
• gently reheat the sauce in a small pan
• then pour about three tablespoons of sauce into each wide
• shallow bowl. Place the potato
• broccoli and cod on top and serve with some chives scattered over.