Cod in cider with leeks and potatoes

Ingredients

For 1 serving

• Cod180 g
• Hard cider100 ml
• Leek120 g
• Potatoes200 g
• Butter5 g
• Extra virgin olive oil1 teaspoon
• Thymeto taste
• Saltto taste

Contains: lactose, fish, sulphites,

In season: October – March

Method

1. Put a pot of water on to boil. Peel the potatoes and slice them into rounds about 5 mm thick; when the water boils, salt it and cook them for 10 minutes, until almost tender, then drain.
2. Meanwhile, trim the root and tough green part of the leek, rinse well between the layers and slice into thin rounds.
3. Heat the butter and oil in a wide lidded frying pan over medium-low heat and sweat the leek for 6 minutes, until soft and translucent.
4. Add the cider and thyme and bring to the boil. Season the cod with salt and lay it in the pan with the potatoes, cover and simmer gently for 8 minutes, until the fish is white and flakes.
5. Transfer the fish and potatoes to the plate, turn up the heat and reduce the juices for 1–2 minutes, until thickened; pour over and serve.