Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Those bits and bobs of cod that normally get thrown away can be turned into something special. You should have left the tongue, cheeks and collar.
The tongue, cheeks and collar from the cod
1 medium onion, peeled, finely chopped
A couple of good knobs of butter
60g bacon, rind removed and cut into rough 1cm chunks
Half a glass of white wine
About 150ml of the cod soup
100g good quality canned butter beans, drained and rinsed in cold water
1tbsp parsley
Salt and freshly ground white pepper
Put the bacon in a pan, cover with water, bring to the boil and simmer for a couple of minutes, then drain. Season the cod bits, melt the butter in a heavy-based saucepan and fry them on a medium heat for 3-4 minutes, turning them until lightly coloured. Remove from the pan and put to one side.
Add the onions and bacon to the pan and cook on a low heat for a couple of minutes without colouring, then add the white wine and simmer until completely reduced. Add the soup, butter beans and the tongues and simmer gently for about 10 minutes with a lid on.
Add the cheeks and collar and simmer for another 3-4 minutes, then add the parsley and season to taste. Add a little water if the sauce is becoming dry and simmer gently for a couple more minutes. Serve as it is as a starter or with some toast.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments