Wild Alaska Pacific cod stock with herbs

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This recipe is classed as easy

Rating 2.04 / 5 (282 votes)

Prep time:
15 min
Cook time:
20 min

Phil Vickery’s sustainable fish supper is packed with fragrant herbs and succulent fish pieces


1. Place the vegetables, wine, stock, garlic, turmeric, bay leaves and 600ml of water into a saucepan and bring to the boil.

2. Add some salt and pepper, then simmer for 15 minutes, or until the vegetables are cooked.

3. Cut the fish into 2cm pieces and drop into the hot stock, poach for 2 minutes.

4. Add the herbs and olive oil, re-check the seasoning and serve.

Recipe and image supplied by Alaska Seafood

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