The next recipe in Billy and Jack’s Dinner Party Masterclass is a cod, bacon, artichokes and peas in a creamy chowder.
50g smoked pancetta
2 shallots diced
½ 400g can seafood chowder
1 x 400g can artichoke hearts
100g fresh peas (can also use canned)
1 x 560g can Jersey royal potatoes
2 cloves garlic
2 tbsp olive oil
4 boned and trimmed cod fillets (or a similar white fish, works well with hake)
Salt and pepper
Small bunch of parsley
Brown the pancetta in a pan with 1 tbsp olive oil, add the shallots, garlic and butter and cook for 10 minutes or until the shallots are soft.
Drain the artichokes and potatoes and quarter the artichoke hearts, add to the shallots and bacon and allow them to take on a little colour. Add the peas and briefly cook through before adding half a can of the seafood chowder (save the rest for lunch!) and bring to a simmer. Season well with ground black pepper.
Take your fish and dry the skin with some kitchen towel. Heat 1 tbsp olive oil until shimmering and add the fish, skin down. Cook for 3-4 minutes on high heat and then carefully flip over (the skin should be nice and crispy) for 1 minute. Season liberally.
To serve place a ladle of the vegetables, into a shallow bowl and covered with the sauce. Top with the fish and garnish with some fresh, finely chopped parsley.