The next recipe in Billy and Jack’s Dinner Party Masterclass is a cod, bacon, artichokes and peas in a creamy chowder.
- 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.