This fish dish had to be fast as it was 11pm at night and we were all tired.
I sliced several shallots thinly and fried them gently in olive oil, with the heat turned right down and the lid on. Using a lid is my new habit; it retains heat so ups a dish’s eco-credits, as well as moisture and flavour. Win/win/win…
I figure the fish cooks by a combination of steam and heat from the aromatic stewing onions. If you can add some scientific know-how, please do!
I had bought the fillets of ling that morning from David Felce, one of two fab fishmongers at Bristol Farmers’ market. Although from the endangered cod family, the ling is line-caught, a method that does not net a ton of other fish at the same time, (then discarded wastefully).
Ling is not considered glamorous but please ignore this illusionary hierarchy of fish. Seasonal and fresh, its flesh is firm, white and flavoursome.
Purple sprouting broccoli is in season from January to May when other UK-grown greens are sparse, according to my much-recommended Riverford Farm Cook Book.
We served it with organic spelt bread bought at the Common Loaf stall – who make their bread with love and the best raw ingredients-ever – also from the farmers’ market.
And voila, after 20 minutes, the dish was ready. Fast-enough for you?
P.S. The next day I had the pleasure of meeting and having lunch with a fellow blogger, Helen, from Haddock in the Kitchen. Helen was over from France visiting her lovely daughter Holly.
We ate freshly-cooked food at Zazu’s Kitchen – heartily recommended.
We chose frittatta (omelette and potatoes and herbs) and salads (including my adored lentils). I pictured my lunch with Helen’s kind gift, a pot of honey, or miel, comme on dit en français.
The honey was made by a friend of Helen’s in France. Oooooh I absolutely love real honey.