Cod Basque Style

Cod Basque Style

Cod Basque Style

Cod Basque Style
  • 450 gram (1 pound) potatoes, peeled, sliced and par boiled

  • 600 millilitre (1 pint) fish or chicken stock

  • 450 gram (1 pound) cod, skinned and cut into 4 fillets

  • 1 tablespoons lemon juice

  • 2 teaspoon Season-All

  • 50 gram (2 ounce) butter

  • 1 onion, sliced

  • 25 gram (1 ounce) cornflour

  • 2 tablespoons tomato purée

  • 1/4 teaspoon Cayenne Chilli Pepper

  • 2 teaspoon Dried Thyme

  • 100 gram (4 ounce) mushrooms, sliced

  • 2 red peppers, sliced

  • Slices of lemon for garnish (optional)


  • 1 Pre-heat the oven to 200°C, 400F°, Gas Mark 6.
  • 2 Arrange the prepared potatoes in the bottom of a large shallow ovenproof dish. Pour on 300ml (½ pint) stock. Brush each fillet with lemon juice and sprinkle with 1 tsp Season-All Seasoning. Dot with knobs of 25g (1oz) of butter.
  • 3 Cover and cook for approximately 35-45 minutes or until the fish is cooked and potatoes are just tender.
  • 4 Without disturbing the fish and potatoes, drain off and reserve the stock. Cover the dish and keep warm.
  • 5 For the sauce, melt the remaining butter in a saucepan and fry the onion until golden. Stir in the cornflour, tomato purée, Cayenne Pepper,Thyme and remaining Season-All Seasoning. Make the drained stock up to 600ml (1 pint) using remaining stock and blend into the pan. Add the mushrooms and peppers. Bring to the boil, stirring and simmer for 5 minutes.
  • 6 Pour the sauce over the fish and garnish with twists of lemon. Serve with green vegetables.