Fresh cod, with cucumber and mint gazpacho recipe
 Andi Oliver makes a fragrant salt fish served with a refreshing cucumber, mint and jalapeño gazpacho. Perfect for a summer evening or weekend meal to impress. 2 cod fillets (150g/5½oz each), skin on and pin boned100g/3½oz sea salt3 bay leaves, torn3 thyme sprigs20 curry leaves2 lime leaves, torn 2 cod fillets (150g/5½oz each), skin on and pin boned 100g/3½oz sea salt 3 bay leaves, torn 3 thyme sprigs 20 curry leaves 2 lime leaves, torn 2 tbsp olive oil25g/1oz unsalted butter1 tsp cumin seeds½ tsp black mustard seeds1 tsp turmeric1 fennel, thinly sliced 1 onion, thinly sliced2 garlic cloves, thinly sliced100ml/3½fl oz chicken stock 2 tbsp olive oil 25g/1oz unsalted butter 1 tsp cumin seeds ½ tsp black mustard seeds 1 tsp turmeric 1 fennel, thinly sliced 1 onion, thinly sliced 2 garlic cloves, thinly sliced 100ml/3½fl oz chicken stock 1 cucumber, chopped2 Granny Smith apples, cored and chopped2 fresh jalapeños, chopped1 small bunch tarragon1 small bunch parsley1 small bunch chervil1 small bunch mint200g/7oz gooseberries1 lime, peeled1 bunch chives1 avocado, chopped1 bunch spring onions 1 cucumber, chopped 2 Granny Smith apples, cored and chopped 2 fresh jalapeños, chopped 1 small bunch tarragon 1 small bunch parsley 1 small bunch chervil 1 small bunch mint 200g/7oz gooseberries 1 lime, peeled 1 bunch chives 1 avocado, chopped 1 bunch spring onions 1 avocado, chopped¼ cucumber, finely chopped100g/3½oz gooseberries, thinly sliced1 jalapeño, finely chopped1 Granny Smith apple, cored and chopped1 tbsp chives, chopped1 lime, juice only 1 avocado, chopped ¼ cucumber, finely chopped 100g/3½oz gooseberries, thinly sliced 1 jalapeño, finely chopped 1 Granny Smith apple, cored and chopped 1 tbsp chives, chopped 1 lime, juice only Method To make the salt fish, place the cod and all the other ingredients into a deep tray and leave to cure for 30 minutes, but no more than an hour. Before cooking the cod wash the cure off. Meanwhile, heat a lidded frying pan over a medium heat and add the olive oil and butter, once hot and melted add the cumin and mustard seeds and turmeric and cook for 1–2 minutes. Add the fennel, onion, and garlic and cook for a further 1–2 minutes. Add the stock and cook for 3–4 more minutes. Place the cod on top of the vegetable mixture and place a lid on the frying pan. Cook for 8–10 minutes depending on the size of your fish.To make the cucumber gazpacho, place all the ingredients into a high speed blender and blend until smooth. Put in a squeezy bottle ready to serve. To serve, place the avocado, cucumber, gooseberries, jalapeño, apple, chives and lime juice into a bowl and mix. Serve the fennel and cod on a plate with the gazpacho on the side and the avocado mixture on top of the cod. To make the salt fish, place the cod and all the other ingredients into a deep tray and leave to cure for 30 minutes, but no more than an hour. Before cooking the cod wash the cure off. To make the salt fish, place the cod and all the other ingredients into a deep tray and leave to cure for 30 minutes, but no more than an hour. Before cooking the cod wash the cure off. Meanwhile, heat a lidded frying pan over a medium heat and add the olive oil and butter, once hot and melted add the cumin and mustard seeds and turmeric and cook for 1–2 minutes. Add the fennel, onion, and garlic and cook for a further 1–2 minutes. Add the stock and cook for 3–4 more minutes. Place the cod on top of the vegetable mixture and place a lid on the frying pan. Cook for 8–10 minutes depending on the size of your fish. Meanwhile, heat a lidded frying pan over a medium heat and add the olive oil and butter, once hot and melted add the cumin and mustard seeds and turmeric and cook for 1–2 minutes. Add the fennel, onion, and garlic and cook for a further 1–2 minutes. Add the stock and cook for 3–4 more minutes. Place the cod on top of the vegetable mixture and place a lid on the frying pan. Cook for 8–10 minutes depending on the size of your fish. To make the cucumber gazpacho, place all the ingredients into a high speed blender and blend until smooth. Put in a squeezy bottle ready to serve. To make the cucumber gazpacho, place all the ingredients into a high speed blender and blend until smooth. Put in a squeezy bottle ready to serve. To serve, place the avocado, cucumber, gooseberries, jalapeño, apple, chives and lime juice into a bowl and mix. Serve the fennel and cod on a plate with the gazpacho on the side and the avocado mixture on top of the cod. To serve, place the avocado, cucumber, gooseberries, jalapeño, apple, chives and lime juice into a bowl and mix. Serve the fennel and cod on a plate with the gazpacho on the side and the avocado mixture on top of the cod.