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4
Easy
Published 1991
Cod is an often underrated fish, not associated with more sophisticated dishes. Cooked carefully, however, its large flakes should be moist and smooth with a delicate flavour. These fillets are poached lightly in a white wine and prawn stock, which then becomes part of the creamy prawn sauce, making it a luxurious dish. Serve with new potatoes and a green vegetable.