4 small fillets blue cod, skin and bones removed 4 rashers streaked bacon or smoked pork belly 25 ml olive oil 100 ml white wine 150 ml cream 10 littleneck clams, washed chopped garden herbs, including parsley, chives
Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.
bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011
2 x 100-150 gram blue cod fillets 2-3 rashers smoked bacon 80 ml cream 80 ml white wine 1 tablespoon chopped fresh seasonal herbs (parsley, rosemary, thyme, mint, coriander)3-5 cockles?Preheat oven to 180°C. Wrap cod in bacon, place on a baking tray and bake 10-15 minutes until fish is opaque and cooked through. Meanwhile, combine cream, wine and herbs in a small pan, add cockles and simmer until liquid is reduced to a thin sauce consistency and cockles have opened. To serve, place wrapped cod on a plate, surround with cockles and pour over sauce from pan.??bacon recipe courtesy of: Fleur Sullivan, for NZ House & Garden; Fairfax Magazines,?317 New North Road, Eden Terrace, PO Box 6341 Wellesley St, Auckland, New Zealand
Heat oil and bacon over medium-high heat in a large saucepan until bacon is cooked but not crispy. Add onion and garlic and sauté until soft but not brown, about 5 minutes. Add tomatoes and vegetable broth and simmer 20 minutes. Add mussels, fish and seasoning. Simmer 10 to 15 minutes longer or until fish flakes easily when tested with a fork and mussels are opened. Be careful not to overcook. Ladle into bowls and garnish with basil.