We make a lobster bisque for this dish, which is a little rich, but always a crowd pleaser. You can substitute for prawns if that’s more suited to your taste.

Serves 4


  • 100g golden raisins
  • 150ml orange juice
  • 4 portions cod, 180g each
  • 400g chanterelle mushrooms
  • 30g butter
  • 20ml white wine
  • 20ml white wine vinegar
  • 20ml water
  • 20g sugar
  • 1 bay leaf
  • ½ lemon, zest only
  • ½ orange, zest only
  • 80g tenderstem broccoli
  • 6 lobster heads
  • 50ml olive oil
  • 1 fennel bulb
  • 1 onion
  • 2 carrots
  • 3 celery stalks
  • 1 tablespoon tomato purée
  • 200ml brandy
  • 100ml white wine
  • 1 litre fish stock
  • 500ml water
  • 1 tomato, halved
  • ½ teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1 star anise


1 Soak the raisins in the orange juice overnight.

2 To make the bisque, crush or chop the lobster heads into pieces. Heat the olive oil in a large saucepan, add the vegetables and colour lightly.

3 Add the lobster pieces and cook for six minutes, then add the tomato paste and cook for a further two minutes.

4 Pour in the brandy and white wine and reduce by half. Add in the fish stock, water, tomato, coriander seeds, fennel seeds and the star anise. Cook at a gentle simmer for one hour, skimming off any scum that forms on the surface.

5 When ready, pass through a fine sieve and pour back into a clean pot and reduce the bisque to required consistency. Finish the bisque with a little cream if you want to add a bit of richness to the sauce.

6 To pickle broccoli, bring all the ingredients, apart from the broccoli, to a boil, stirring to dissolve the sugar. Take off the heat and cool. Cut the broccoli into small florets, put in a container and pour the pickle on top of them. Leave until needed.

7 Pre-heat oven to 180ºC/gas mark 4. Add some vegetable oil to a hot pan. Season cod on both sides and place skin side down in the pan and cook for 2-3 minutes. Put in the oven 4-5 minutes, until cooked. Take the cod out of the oven and put back on the heat, add the butter and a squeeze of a lemon and baste for one minute.

8 Take the cod out of the pan, add in the Chanterelle and cook for 3-4 minutes.

9 To serve, put the cod in the centre of a plate, place the raisins and broccoli florets around the cod. Scatter the chanterelles around the cod and finish by pouring on the bisque.

Tip: Chanterelle mushrooms can be hard to find. We pick up ours in Fallon & Byrne, but regular mushrooms work just as well for taste.


Recipe credit: Peter Clifford

Photography credit: Harry Weir, assisted by Brian Clarke