A creamy pea purée freshness complements the spiced cod fillets poached in aromatic port and wine.
Gently toast the spices in a dry pan for two minutes until aromatic.
Pour equal parts of port and red wine into a pan so it's deep enough for poaching the cod. Add the toasted spices and bay leaf. Bring up to the boil then simmer gently for 30 minutes to infuse.
Season the cod with salt and wrap in cling film. Set aside in the fridge for ten minutes.
Unwrap the cod and pat dry. Place in the pan with the spiced wine. Poach for 7-8 minutes, or until the fish is cooked through.
Strain a ladleful of the poaching liquid into a small pan. Bring to the boil and reduce in volume to a sauce consistency. Whisk in the butter to make a rich and glossy sauce.
For the pea purée, defrost the peas in a pan of boiling water for 2-3 minutes. Drain well and add to a food processor with the remaining ingredients. Blend until smooth, then taste and add salt and pepper as required.
Serve the cod on a bed of the pea purée with the sauce drizzled over.
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