Smoked Cod with Dill, Prawns and Peas

Smoked Cod with Dill, Prawns and Potatoes

Course Lunch
Cuisine European
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Adapted from a recipe by Nigel Slater


  • 300 g Smoked cod Cut into two portions
  • 50 g Green Prawns Shelled and deveined
  • 150 ml Double Cream
  • 75 g Frozen or Fresh Peas
  • 1 handful Fresh Dill
  • 1 tablespoon Rapeseed Oil
  • 2 Medium Potato
  • 6 Peppercorns
  • 2 Bayleaves


  1. Cut the potatoes into small 'chips' - about half the size of a normal chip. There's no need to peel the potatoes
  2. Heat the rapeseed oil in a large pan and add the potatoes. Fry on a medium heat turning occasionally so they don't burn. Cook for a total of 15 minutes till soft on the inside and crisp and golden on the outside
  3. Add the cream, bayleaves, peppercorns and cod to a shallow casserole. Bring to just below simmering and cook for 12 minutes
    Poaching smoked cod
  4. Stir through the dill, prawns and peas and bring back to just below simmering. Cook for a further 3 minutes
    Smoked Cod with Prawns
  5. Add the potatoes to the pan and stir through
  6. Taste and season with salt and pepper if necessary. Serve garnished with a few dill sprigs and a simple green vegetable