Summary

Ingredients

• 4 cod fillet (s)
• 200 ml fish stock, (can be bought ready-made)
• 200 ml white wine
• 100 ml cream
• 100 g butter
• 150 g mushrooms
• 2 anchovy fillet (s)
• 2 tablespoons oil
• 2 leeks
• 2 zucchini
• 4 large beefsteak tomato (s)
• 2 cloves garlic, crushed
• 2 shallot (s), finely chopped
• 1 lemon (s)
• 2 bay leaves
• 2 teaspoons tomato paste
• Pepper, whiter from the mill
• salt
• Herbs, mixed (parsley, chives, sorrel, pimpernelle - or in the package `Frankfurter Grüne S

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Instructions

1. Prepare the vegetables: peel and dice the tomatoes, cut the leeks into strips, cut the zucchini and mushrooms into cubes.
2. Season the cod fillets with salt, pepper, and lemon juice, then pat dry with kitchen paper.
3. Heat 2 tablespoons oil in a large pan over medium-high heat until hot.
4. Fry the cod fillets for 1-2 minutes per side until cooked through and opaque.
5. Transfer the cooked cod fillets to 4 preheated plates and keep warm in a preheated oven at 60°C / 140°F.
6. In the same pan, melt the butter over medium heat.
7. Sauté the crushed garlic, finely chopped shallots, and anchovy fillets for 2 minutes until fragrant.
8. Deglaze the pan with white wine, scraping up any browned bits, then add the fish stock.
9. Add the mushrooms, leek strips, bay leaves, and tomato paste, then bring to a boil over medium-high heat.
10. Add the zucchini and tomato cubes, return to a boil, then reduce heat to medium and simmer for 2-3 minutes.
11. Remove the pan from heat and discard the bay leaves.
12. Stir in the cream until well combined, then stir in the mixed herbs (parsley, chives, sorrel, and pimpernelle).
13. Pour the sauce over the cod fillets on the plates and serve.