Cod’s Tongues with Smoked Pork Belly

Name: Cod’s Tongues with Smoked Pork Belly
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: 300 ml fish stock; salt and freshly ground black pepper; 400 g cod’s tongues; 100 ml white wine; 4 slices of sourdough or country-style bread, 1½ cm thick; 1 tablespoon chopped parsley; 1 teaspoon plain flour; 2 garlic cloves, peeled and crushed; a couple of good knobs of butter; 1 onion, peeled, halved and finely chopped; 200-250 g smoked pork belly or smoked bacon, in one piece

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Ok, the idea of eating cod’s tongues might not appeal to everyone, but they have a delicious gelatinous quality about them, and can take on bold flavours, like smoked pork belly If you’re unable to find smoked belly, then buy a piece of smoked bacon instead.

Ingredients

200-250 g smoked pork belly or smoked bacon, in one piece
a couple of good knobs of butter

Europe
United Kingdom
Starter
January
Winter

Method

Cut the pork belly roughly into 1 cm chunks. Heat half of the butter in a pan and gently cook the onion, garlic and pork belly for 3-4 minutes, turning every so often. Dust with the flour, stir well, then gradually stir in the wine and fish stock. Simmer gently for about 45 minutes.

Season the cod’s tongues lightly with salt and pepper. Heat the rest of the butter in a frying pan and fr