Cod Fillet Recipe With Aioli - Great British Chefs

Ingredients

• 1 cod fillet, weighing 600g, with trimmings and bones kept
• 100g of coarse sea salt
• 1 baking potato
• 1/2 head of garlic
• 1 egg yolk
• 350ml of extra virgin olive oil
• salt
• pepper
• 1.5l mineral water
• 1 fennel, sliced into 8 wedges with tops removed for stock
• 500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
• 250g of green beans, ends trimmed
• 1 head of broccoli, cut into large florets
• 2 courgettes, sliced into thick chunks
• 4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
• 6 sage leaves
• 2 sprigs of fresh thyme, finely chopped
• 1 bay leaf
• 1 pinch of black peppercorns
• 1 tsp salt
• 1 1/2 heads of garlic
• 1 large onion, halved
• 1 leek, finely chopped
• 2 eggs, hard boiled