Ingredients

• 2 x 250g/9oz cod pieces
• 2 tbsp olive oil
• plus extra
• 150g/5½oz chorizo
• 4 small onions
• quartered
• few sprigs thyme
• 4 baby fennel bulbs
• thinly sliced
• 1 cavolo nero
• roughly chopped
• 125ml/4fl oz Reisling wine
• 40g/1½oz butter
• 1 small baking potato
• 4 garlic cloves
• pinch saffron
• 1 large free-range egg yolk
• 300ml/10fl oz olive oil
• 1 lemon
• juice only

Directions

• Pre-heat the oven to 200C/180C Fan/Gas 6.
• To make the aioli
• bake the potato for 1 hour. Smash the garlic with the saffron
• cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside.
• Place the cod
• flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes
• depending on thickness.
• Sauté the chorizo
• onions and thyme in a little oil over a medium heat
• add the fennel
• cavolo nero and splash of wine. Stir in the butter and cook for 5 minutes.
• Pile the chorizo mix between two plates
• spoon over some aioli and top with the cod.