Forced chicory is at its best this time of year and with its uniquely bitter taste, it brings something different to the table. The sweet and sticky balsamic glaze helps ease the bitterness but what the chicory brings to the cod stew is something else. Get cooking – you can’t beat a good fish stew!
Ingredients (serves 4)
- 3-4 chicory (cut into halves)
- 1/2 tsp balsamic glaze (per chicory halve)
- 300g cod loin (cut into 4 pieces)
- 1 large onion (diced)
- 2 cloves garlic (crushed)
- 1 red chilli (finely diced)
- 400ml tinned tomatoes
- 600ml fish stock
- chopped fresh parsley and lemon to serve
- Preheat the oven to gas mark 3/160°C/320°F.
- Coat the chicory in the balsamic glaze (roughly a 3/4 of a tsp per half). Sit in a deep casserole dish with a lid (cut side up).
- In a saucepan with a little oil, fry the onions and garlic on a medium heat until softened. Add the chilli and stir, cooking for a few more minutes. Then add the tomatoes and fish stock and bring to the boil.
- Tip the sauce over the chicory, put the lid on and cook in the oven for 30 minutes.
- Place the cod in the stew and cook for a further 15 minutes keeping the lid on.
- Serve with parsley, lemon and crusty bread.