PAN ROASTED COD

1. Take the cod, trim to even sizes and check that the bones have been removed. Place onto a tray and cover with sea salt, cover with clingfilm and place in the fridge for 30 minutes.
2. Then remove and wash off the salt in cold water and pat dry with a tea towel.
3. Dust the cod with smoked paprika.
4. Now take 2 non-stick pans and add olive oil and heat. Place the cod into the pan and seal well, place into the oven at 200°c for 3 minutes, remove and turnover, add a squeeze of lime and leave to stand.
5. Remove and season with lemon juice and grate some lemon zest with a micro-plane. 

BOUILLABAISSE SAUCE

1. Prep the prawns by deshelling them (keep the heads and shells).
2. In a small pan, seal off the prawn carcasses in 50 ml olive oil, add the shellfish stock, bring to the boil and cook for 15 minutes. Strain through a sieve set aside.
3. Whilst the stock is cooking, In a separate pan, pour in the remaining olive oil, sweet the vegetable with the salt and garlic slowly for 3 minutes, no colour. Add the saffron, peppercorns, chilli flakes, ginger, star anise, thyme, bay leaf, orange zest, lemon zest, smoked paprika, coriander stalks and sweat for a further 1 minute.
4. Add the white wine to the vegetables, reduce to half, now add the strained shellfish stock, star anise and tomatoes.
5. Bring to the boil and then reduce to a gentile simmer; place a lid onto and cook out for 20 minutes.
6. Finishing of the sauce; Last minute, add the chopped coriander. Serve the rest of the potatoes on the side.
7. Pan fry off the prawns in a hot pan with olive oil, strain through a sieve and then add to the sauce or dress on top of the sauce once in the bowl. .

Dressing up

Spoon the sauce into the bowl and then place 5 prawns into the middle of the bowl, sprinkle around with chopped coriander, place the cod on top then dribble extra olive oil around the sauce. Serve the roasted peppers and Boulangerie potatoes on the side.