Adaptation of a traditional Spanish recipe, Zubia Cod with Alioli Sauce is simply superb served with a well-chilled white wine and lots of crusty bread and butter.
1 ½ pints fish stock
10 fl. oz. dry white wine
2 onions, quartered
2 leeks, trimmed, cleaned and cut INTO 2- inch lengths
2 celery stalks, trimmed and cut INTO 1-inch lengths
4 potatoes, peeled and cut into quarters
4 carrots, scraped and cut INTO 1-inch lengths
1 teaspoon salt -½ teaspoon white pepper bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 lb. cod fillets, skinned
10 fl. oz. Alioli Sauce
In a large saucepan, combine the fish stock, white wine, onions, leeks, celery, potatoes, carrots, salt, pepper and bouquet garni. Place the saucepan over high heat and bring the contents of the pan to the boil. Boil for 10 minutes. Add the cod and reduce the heat to low. Cover the pan and simmer the fish for 15 minutes or until the flesh flakes easily when tested with a fork.
Remove the pan from the heat. Using a slotted spoon, transfer the fish and vegetables to a warmed serving dish. Serve immediately, accompanied by the alioli sauce.