Heat oil in a large deep frying pan or shallow casserole (both with a lid) over medium heat and fry shallots and lettuce quarters until golden, about 5min. Lift out lettuce quarters and set aside. Add garlic to pan and fry for 1min, stirring.
Step 2
Add potatoes and stock. Bring to boil, then simmer, covered, for 20-25min until potatoes
are tender.
Step 3
Add peas. Return to the boil. Nestle cod fi llets into pan; simmer uncovered for 10min until cod is cooked and flakes easily when pressed. Dot through the crème fraîche and mint, and stir (without disturbing the fish). Return lettuce to pan for 1min to heat through before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
