Saturday, 20 February 2010

Post 171: Cod with tomato, chilli and tarragon sauce

Yesterday I got given free choice to go food shopping. I was expected to go to M&S and find both proper food and a fine selection of cake based products. However, a free choice had been given and so I felt I should go down the market and try a little harder. Buying Cod fillets and some Rhubarb with which to make rhubarb crumble. I relayed my lunchtime purchases and I seemed to have got away with the Cod. I could sense the disappointment at the lack of cake-age though, so I detoured on the way home for additional Gu Tiffin's, Choux Buns and a Cheesecake (I knew I couldn't take any risk with under caking her by this point). 

With the Rhubarb crumble cancelled, on to the main event. Time was now running a bit short, so simplicity was called for. Here it went:

  • 1 big onion, finely chopped and fried with garlic (3 cloves) and birds eye chillis (3), so which I added 1 tsp of tarragon, a 3 inch squeeze of tomato puree and a tin of tomatoes and then simmered slowly, until fairly thick
  • Potatoes thinly sliced and then oven cooked (turn/move regularly, otherwise they stick and don't crisp nicely) with a little olive oil and plenty of salt and pepper until crispy (~1 hour). Mine are a bit over done here, but I didn't mind; better too crispy than still hard.
  • 2 Leeks sautéed in a little oil and a bit more butter
  • Cod, cooked in the oven
The Tarragon, made this a bit different to normal and I thought it went pretty well with the fish. Maybe it didn't really need the chilli too; but I do love it so. 

The wine recommendations from Rich with this were:
- Georges du Boeuf Beaujolais villages or better the Cru
- Or a white from the Northern Rhone area with a Rousanne grape

I instantly dismissed the suggestion of a white wine as (i) white wine is rubbish and (ii) I got that info via a text message and really couldn't face reading  the back of all the bottles. So, it was on to the Beaujolais and a bottle of Sainbury's own was all I could find. 

The Thwaites Wainwright's bitter - was an apertif. Who says I'm not sophisticated!

Back to the wine. I had a test taster before serving. Although it may have been because the Wainwrights had run out. I thought it thin and a little vinegary. As soon as started drinking it alongside the fish though, it was quite a different matter - very nice together. Good pick Rich, thanks.


  1. I am absolutely sure that you are not so under the thumb as you make yourself sound! Looks delicious.

  2. Yes, that probably is misleading, you're quite right: I'm not under the thumb. Or at least she wouldn't like me telling people that I am ;-)


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