Fresh Cod with Aïoli

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


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


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