Recipe: Anise cod with lemongrass and pea puree

Paul, a chef and Community Champion for Alcohol Change UK, has put together a series of recipes to try during Dry January. Find out more about Paul’s work by visiting his website.

1 cod fillet (no skin)
300g of frozen peas
2 lemongrass stalks
100ml Anise syrup (alcohol-free)
Salt and pepper to taste
100ml of milk or water (for the pea purée)

1. Take two small saucepans and fill them both with 300 ml of water.
2. In the first saucepan place the peas and lemongrass (slightly crushed), cover and rapidly boil for 10 mins. Turn off the heat and leave to sit in the covered saucepan.
3. In the next saucepan add the anise syrup to the water and bring to a boil. Use a steamer if you have it, otherwise a small colander is fine.
4. Place the cod fillet in the colander and let the anise mixture rapidly boil.
5. After six minutes, turn off the heat and let the cod take in the aniseed flavour.
6. Drain the peas, remove the lemongrass stalks.
7. Put the peas in a blender and add a drop of milk (water) to loosen.
8. Sieve into a clean pan, season to taste and gently heat.
9. Gently flake the cod fillet
10. Pour the puree into a warm bowl and carefully add the flakes of cod fillets.

Enjoy!