This French Stew leans on dijon and tarragon to do the heavy lifting. We glaze the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the dijon and tarragon elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the creme fraiche and the rest of the dijon and tarragon flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
A bistro take on Mushroom Galette, built on dijon and tarragon and finished the way we like it....
French
Members
Weeknight-friendly Aubergine Curry with the cream and nutmeg we come back to again and again....
French The kind of French plate you make on repeat. dijon and tarragon, a proper braise, and a finish...
French Our tested Baked Sweet Potato Medley: classic, generous, and balanced with brown butter. Serves...