Salt cod meets a bouillabaisse-style sauce, packed with prawns, sweet peppers and warming spices in Michael Caines' recipe, as shown on Cooking with the Stars. Serve it with golden roasted baby peppers and layered boulangère potatoes for a proper crowd pleaser.
Michael Caines
Exeter-born, Paris-trained chef Michael Caines has worked in a host of world-renowned restaurants, catered for the Williams Formula 1 team and competed in The Great British Menu. He is currently the executive chef of Michelin-starred Lympstone Manor.
1HR
Total time
Ingredients
Servings
4
For the pan roasted cod
4
M&S wild Norwegian line caught cod fillets
100 g
sea salt
1 tbsp
smoked paprika
1
M&S Remarksable Value lemon, zest and juice
For the boulangère potatoes
1
large M&S Remarksable Value brown onion, thinly sliced
1 clove
M&S Remarksable Value garlic, minced
1 sprig
thyme, leaves picked, stalk reserved
500 ml
chicken stock
1
M&S fresh bay leaf
6
medium King Edward potatoes, peeled, thinly sliced
For the roasted baby peppers
400 g
M&S baby peppers
1 tsp
smoked paprika
1 tsp
dried oregano
For the bouillabaisse
1
M&S Remarksable Value red pepper, finely diced
1
fennel bulb, finely diced
1
M&S Remarksable Value brown onion, finely diced
2 cloves
M&S Remarksable Value garlic, sliced
1 pinch
ground turmeric
1 pinch
chilli flakes
1 tsp
smoked paprika
1 tsp
dried oregano
1
M&S Remarksable Value lemon, zest only
1
M&S white wine, garlic and herb flavour pot
400 ml
M&S shellfish stock
1/2 tin
M&S Italian cherry tomatoes in tomato juice
400g per tin
200 g
M&S frozen raw Honduran prawns
1 tbsp
M&S Remarksable Value unsalted British butter
