79. GRILLED SALTED COD with BEER, BACON, and CABBAGE

serves four

4 6 oz. pieces of unskinned thick cod fillet
2 oz. butter
1 small savoy cabbage, cored and thinly sliced
2 tablespoons sunflower oil
3 oz. rindless smoked streaky bacon, cut into thin strips
1 onion, finely chopped
1 garlic clove, chopped very finely
10 fl oz. chicken stock
10 fl oz. pale ale
2 tablespoons chopped parsley
salt and pepper
sea salt flakes to serve

Place the cod on a plate and sprinkle heavily with some salt. leave for 20 minutes, then rinse the salt off and dry. Melt 1 oz. butter. Brush the cod with a little of the butter and sprinkle with salt and pepper. Put the cabbage into a large pan of boiling salted water and bring back to the boil. Drain and refresh under cold running water. Heat the oil in a large, heavy based pan, add the bacon and fry over a high heat until crisp and lightly golden. Add the rest of the melted butter, onion and garlic and fry for 5 minutes, until the onion is soft and lightly browned. Add the chicken stock and beer to the pan and reduce the volume of liquid by 3/4 over a high heat. Add the cabbage and the rest of the butter and cook gently for a further 5 minutes until the cabbage is tender. season to taste with salt and pepper, add the parsley and keep warm.


courtesy of: Riverford Organic Vegetables, Staverton, South Devon, UK