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Seared cod with fennel fondue

Judging exactly how long the cod takes to cook can be difficult to put a time on as they vary so much in thickness.

A good tip is to keep an eye on the side of your fish fillets whilst they are frying in the pan. When they look half way cooked, turn them over and finish cooking them on the other side.

Heat half the olive oil in a pan and gently sauté the shallot, fennel and star anise for about 10 minutes until softened but not coloured. Pour in the white wine and allow to bubble right down for about 5 minutes until well reduced and syrupy.

Pour the fish stock or water into the pan and season to taste. Bring to the boil, then reduce the heat, cover with a lid and simmer gently for about 25 minutes until the fennel is completely tender and the mixture is fragrant.

Remove the star anise from the pan and stir in the crème fraiche. Simmer, uncovered for about 3 minutes. Ladle into a food processor or liquidiser and whiz until smooth. Pass the puree through a sieve set over a bowl, rubbing with the back of a ladle or wooden spoon. Cover the bowl with cling film and chill until needed.

Heat a heavy-based frying pan until searing hot and add the remaining olive oil. Add the cod fillets skin-side down and cook for about 2 minutes until the skin is crispy and lightly browned. Turn the fillets over and cook for another 2 minutes or so until just tender. Season lightly.

Meanwhile, pour the fennel fondue into a clean pan and reheat gently.

Ladle the fennel fondue into wide-rimmed serving bowls and arrange the cod fillets on top, skin side up. Drizzle around the herb oil and garnish with the reserved fennel fronds.