Pan fried cod with shellfish broth

Serves 4

Ingredients

4 180g-200g cod fillets scaled and pinned (ask your fishmonger)
200g mussels
200g clams
100ml white wine
100ml chicken stock
2 cloves of garlic
100g mange tout
100g carrots
100g Celeriac
2 Courgettes
2 Tomatoes
2 Red peppers
Parsley, salt and pepper

For the Fish

1 yellow pepper
1 garlic clove
30g olive oil
1 slice of white bread
A pinch of saffron threads

Method

1. Roast whole yellow pepper in oven until it is slightly brown. Then put in a bowl, cover with cling film and leave for 15 minutes. Then peel and seed the pepper and the garlic
2. Put bread, garlic, olive oil, pepper and saffron in a blender and mix until smooth.
3. Wash clams and mussels, slice shallots and crush garlic
4. Put white wine, garlic, shallots and shell fish, cover and steam till shell fish is open. Drain liquid off by passing through a sieve and save in a bowl.   Set shellfish aside to cool down.
5. Cut root vegetables in diamond shapes and blanche in boiling water.
6. Cut courgettes like root vegetables and pan fry until they are golden brown and leave to cool
7. Peel tomatoes and cut into small cubes
8. Ladle shellfish stock into the chicken stock but be careful not to add any sand residue from the mussels and clams at the bottom of the liquid.  Bring both to boil and add pepper puree mix well and pass through a sieve
9. Heat non stick pan to a medium heat and add a bit of olive oil. Place seasoned cod fillet skin side down in pan and cook for 2 minutes on skin side. Turn and cook for 1 minute on flesh side and then turn again for a further 1 minute.
10. Preheat oven to 180 C and put cod in oven for about 3 minutes.
11. Bring stock to the boil and add vegetables, apart from the tomatoes, and shellfish
12. Bring this to the boil again and then add the tomatoes and shellfish.
13. Portion out the broth onto 4 plates and place cod on top.