Meals and Courses

Cod with Creamy Chowder Sauce

cook 30 mins
Tags: Quick eats
  • 1 tablespoon vegetable oil
  • 4 smoked bacon rashers, chopped
  • 1 tablespoon butter
  • 2 leeks, sliced
  • 1 tablespoon flour
  • 750 ml (1 1/4 pints) fish stock
  • 200 ml (7 fl oz) milk
  • 400 g (13 oz) potatoes, diced
  • 4 cod fillets
  • 100 ml (3 1/2 fl oz) double cream
  • salt and pepper
  • handful of chopped chives, to garnish
  • Heat the oil in a large, heavy-based saucepan. Add the bacon and cook for 5 minutes until crisp, then remove from the pan and set aside. Add the butter and leeks to the pan and cook for 3–5 minutes until softened.
  • Stir in the flour, then gradually add the stock and milk, stirring continuously to avoid any lumps forming. Bring to the boil, add the potatoes and simmer for 7 minutes.
  • Arrange the cod fillets in the pan and cook for a further 7 minutes until they are cooked through. Transfer the cod to warmed shallow serving bowls.
  • Stir the cream and most of the bacon into the sauce and season to taste. Warm through and ladle around the fish. Serve sprinkled with chives and the remaining bacon.
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