Ingredients

• 250g/9oz cod loin steak
• skin on
• 2 tbsp olive oil
• 2 shallots
• peeled and diced
• 2 garlic cloves
• finely chopped
• 500g/1lb2oz frozen peas
• handful watercress leaves
• 500ml/18fl oz vegetable stock
• ½ fennel bulb
• core removed and thinly sliced on a mandolin
• 25g/1oz fresh chervil
• finely chopped
• 1 tbsp white wine vinegar
• 1 tsp caster sugar
• 2 tbsp fresh peas
• blanched
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Rub the cod loin steak with salt and leave to stand for at least 1 hour.
• Heat the oil in a frying pan and sweat the shallots and garlic for 5 minutes
• or until softened. Add the frozen peas and watercress and pour in the stock.
• Bring to the boil then reduce to a simmer for 2–3 minutes. Season with salt and pepper and transfer to a food processor. Blitz until smooth.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the fennel in a small bowl and sprinkle with some salt. Leave to stand for 5 minutes then stir in the chervil
• vinegar and sugar. Toss together with the peas and season with salt and pepper.
• Place the salt cod
• flesh-side down
• in a roasting tin and drizzle over the olive oil. Roast in the oven for 20 minutes
• or until golden and cooked through. Cut into four pieces.
• To serve
• divide the fennel salad between four soup bowls. Reheat the soup then pour into the bowls and top with the pieces of roasted cod.