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Roast cod with chorizo, fennel and saffron aioli
Fruit and vegetables
4 small
onions
, quartered
few sprigs
thyme
4 baby
fennel
bulbs, thinly sliced
1
cavolo nero
, roughly chopped
1 small baking
potato
4
garlic
cloves
1
lemon
, juice only
Cooking ingredients
2 tbsp
olive oil
, plus extra
pinch
saffron
300ml/10fl oz
olive oil
Dairy, eggs and chilled
40g/1½oz
butter
1 large free-range
egg yolk
Meat, fish and poultry
2 x 250g/9oz
cod
pieces
150g/5½oz
chorizo
Other
125ml/4fl oz Reisling wine
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