Matelote Normande (Normandy Fish Stew with Cider)

• 40 g Unsalted butter
• 2 medium Shallot
• 2 medium Leek
• 250 g Cremini mushrooms
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Plain flour
• 600 ml Cider, dry
• 2 pieces Bay leaves
• 150 ml Double cream
• 600 g Cod fillet, skin removed by butcher
• 15 g Fresh parsley

1. Finely slice the shallots and leeks, then slice the mushrooms. Pat the cod dry and cut into large chunks. Season the fish lightly with a pinch of the salt and a little pepper.
2. Melt the butter in a Dutch oven over a medium heat. Add the shallots and leeks with a pinch of salt and cook for 6 to 8 minutes until softened but not coloured. Stir in the mushrooms and cook for 5 minutes until they begin to give up their juices.
3. Sprinkle over the flour and cook, stirring, for 1 minute. Pour in the cider gradually, whisking or stirring well to avoid lumps. Add the bay leaves and bring to a gentle simmer.
4. Simmer gently for 15 to 20 minutes until the broth is lightly thickened and the leeks are tender. Stir occasionally and keep the heat low so it does not boil hard. Taste and adjust with the remaining salt and pepper.
5. Lower the heat and stir in the double cream, then let it warm through for 2 minutes without boiling. Add the cod and poach gently for 5 to 7 minutes until just opaque and flaky. Take off the heat, stir through most of the parsley, and rest for 2 minutes.
6. Ladle into bowls and finish with the remaining parsley. Serve straight away while the fish is tender and the sauce is silky.

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