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Poached cod with lentils and salsa verde from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • canned anchovies
  • basil
  • bay leaves
  • capers
  • whole cloves
  • cod
  • Puy lentils
  • mint
  • parsley
  • coarse rock or sea salt
  • chicken stock cubes

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Notes about this recipe

  • mcvl on September 07, 2014

    Ohhh, this is so good! I made it as a soup with some wonderful leftover broth I had on hand, and had each person swirl the salsa verde in their own bowl. I added a lemon (zest and juice) to the salsa verde.

  • Chandalf on August 14, 2014

    An excellent, and relatively easy, recipe. The Salsa Verde is superb and I would make at least double the quantity as it keeps well in the fridge. I've served it with steak, other fish (salmon) and I'm sure it would work well with many other things.

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