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  • 1 shallot, finely chopped
  • 150 ml white wine
  • 150 ml fish stock
  • 150 ml double cream
  • 1/2 tsp caster sugar
  • 1/2 tsp lemon juice
  • 2 tsp cornflour
  • 200 g cod fillet, skinned & cut into small cubes
  • 2 tbsp chives, chopped


  1. Preheat the oven to 180°C/350°F.
  2. Put the shallot into a saucepan with the wine. bring to the boil and reduce by two-thirds.
  3. Pour in the fish stock and reduce again by half.
  4. Add the double cream and simmer for 1-2 minutes, then stir in the lemon, sugar and chives.
  5. Stir until it has thickened and season to taste.
  6. Add the cod to the pan and coat in the sauce, then spoon into an oven-proof dish and bake for 8 to 10 minutes until hot and the fish is cooked.
  7. Serve with crushed new potatoes.
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