Cod Bourguignon

Thu, 24 September 2026

SERVES 4

Thick cod loin is given a crisp golden bread crust and served with smoky bacon, mushrooms and pearl onions in a quick red wine sauce.

Ingredients

For the cod

· 4 x 180g skinless cod loins

· 4 very thin slices white bread, crusts removed

· 1 tsp Dijon mustard

· 30g butter

· 1 tbsp olive oil

· Sea salt

· Black pepper

For the Bourgignon

150g smoked bacon lardons

· 200g small button mushrooms, whole or halved

· 150g pearl onions, peeled and blanched

· 1 shallot, finely diced

· 2 sprigs thyme

· 300ml red wine

· 300ml good fish stock

· 100ml chicken jus or light chicken stock

· 40g cold butter

· 1 tsp red wine vinegar

· Black pepper

· Chives or chervil, to finish

Method

1. Prepare the cod

Season the cod lightly with salt and pepper. Brush one flat side of each loin very lightly with Dijon mustard. Cut the white bread to exactly the same size as the cod and press firmly onto the mustard side. You want one thin, neat layer of bread rather than breadcrumbs.

2. Start the bourguignon

Place the lardons into a large frying pan and cook until the fat has rendered and the bacon is beginning to crisp. Add the mushrooms and fry them hard in the bacon fat until nicely coloured. Add the pearl onions and allow them to colour slightly, then add the shallot and thyme and cook for another 30 seconds.

3. Make the quick sauce

Pour in the red wine and bring to a strong boil. Reduce by around two-thirds so the wine becomes concentrated and loses its raw alcohol taste. Add the fish stock and chicken jus and reduce again until you have a light but glossy sauce that coats the mushrooms and onions. Turn the heat down and whisk in the cold butter. Finish with the red wine vinegar and plenty of freshly ground black pepper. Taste before adding any salt as the bacon will already bring plenty of seasoning.

4. Cook the cod

Heat the butter and olive oil in a non-stick frying pan. Place the cod bread-side down and cook over a medium heat until the bread is crisp and deeply golden. Carefully turn the cod and cook briefly on the other side. Depending on the thickness of the loin, either continue gently in the pan or transfer to a 180°C oven for a few minutes until the cod is just cooked and beginning to flake.

5. Serve

Spoon the mushrooms, pearl onions, lardons and plenty of the red wine sauce into warm bowls. Place the cod on top with the golden bread crust facing upwards so it remains crisp. Finish with chives or chervil and serve immediately.