Impress your dinner guests with this wonderful cod recipe from Peter Clifford.

"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." – Peter Clifford

Yield: Serves: 4


  • 100g/4oz golden raisins
  • 150ml/5oz orange juice
  • 4 portions cod
  • 400g/14oz chanterelle mushrooms
  • 30g/1oz butter

For the pickled broccoli

  • 1 tablespoon white wine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 bay leaf
  • ½ lemon, zest only
  • ½ orange, zest only
  • 80g/3oz tender stem broccoli

For the lobster bisque

  • 6 lobster heads
  • 50ml/2fl oz olive oil
  • 1 fennel bulb
  • 1 onion
  • 2 carrots
  • 3 celery stalks
  • 1 tablespoon tomato purée
  • 200ml/7fl oz brandy
  • 100ml/3fl oz white wine
  • 1 litre/33fl oz fish stock
  • 500ml/17oz 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.