Thursday, 20th September 2018
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- 2 Egg Yolks

- 2 cloves Garlic, crushed or grated

- 500 ml Sunflower oil

Method

First make the aioli - mix the yolks and the garlic together and then, beating all the time dribble in the oil until it thickens to a thick sauce.

Sweat the onions and the garlic in the oil in a pan with a lid on a very gentle heat until they soften. Then add in the chopped tomato, season with salt and pepper and add the chopped basil, cook for about five minutes, then add a cup of water and reduce the heat.

Cut the cod fillets into large pieces, about 5 or 6 per person and put these on top of the tomato and onions. Let these cook slowly so that the cod steams on top of the fish, it will only take about 4 minutes to cook through.

Now drain off the liquid on the pan and put it on to heat in a small pan, whisk in about half the aioli a spoon full at a time until the sauce becomes creamy. Divide out the fish between four deep plates, pour over the sauce and serve the remaining aioli on the side with a quarter of a lemon to squeeze over.

Eat with rice or boiled potatoes or just plenty of French bread.

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