Name: Fresh Cod with Aïoli
Yield: For 4-6
Cuisine: British
Ingredients: 6 small green artichokes; if in season, but fish, carrots, potatoes and eggs form a very good dish together; aïoli or melted butter; 12 egg-sized potatoes, preferably new, washed but not peeled; 1 sliced onion, 1 stick celery, 1 bayleaf, 12 peppercorns; 2 quarts water, ½ pint cider vinegar; 2-3 lbs centre cut of cod (must be fresh); 6 courgettes; 1 lb French beans; 6 hard-boiled eggs, 1 lb cleaned carrots

Preparation info

For
4-6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2-3 lbs centre cut of cod (must be fresh)
12 egg-sized potatoes, preferably new, washed but not peeled

Method

Boil the ingredients for the court-bouillon together for 25 minutes and allow to cool to blood heat. Add two teaspoons of salt. Cook the cod in this by simmering for ten minutes to a pound. Boil or steam the potatoes and other vegetables separately, until just done (avoid overdoing them).

Serve everything on a large dish, each kind of vegetable and the eggs in separate groups, the fish