This is an outstanding cod fillet recipe from Great British Chefs which yields a wonderful taste of the sea with the addition of succulent squid and a flavourful fish stock.
Stephen Crane’s recipe for this classic French fish soup, served with a freshly-cooked cod loin, is perfect for a hearty, filling seafood supper. Prepare the squid earlier in the day, then dice and keep chilled until ready to use. The bouillabaise sauce includes vegetables such as courgette, onion and pepper which are simmered with the fish bones.
The full recipe for Cod with bouillabaisse sauce by Stephen Crane can be seen here and a little bit of searching the Great British Chefs website will present you with many more seafood recipe treats for any Friday, enjoy!
