Ashley Palmer-Watts

Roast Cod with Thai Clam Broth

(Serves 2)


For the broth:

Peel and cut the artichokes into 1.5cm pieces. Place in a pan with veg stock, coconut water & sliced ginger, simmer until tender.

Meanwhile crush the garlic, dried chilli and salt in a pestle and mortar to a paste.

Start steaming the fish.

Add the clams and cook for 2 minutes until they begin to open then add the sea beet leaves, Rock samphire, purslane, white soy and cook for a further 1 minute.

Stir in the chilli paste to taste.

Spoon out into a bowl, season the fish with salt and black pepper and place into the bowl.

Add the remaining sea vegetables over and around.

Sprinkle the shredded chilli and a little coriander over the dish.

Parsley & lime dressing:

Finely chop the parsley and mix with the zest of 1/2 a lime. Add a small amount of olive oil to combine and reserve until assembling the dish.

For the Fish:

Pre heat a non stick pan with a little olive oil and lightly Lightly season the fish with sea salt.

Roast the cod on both sides until lightly golden in colour, remove from the pan and place on a tray to continue cooking with the residual heat. If the pieces of Cod are thick, place in a pre heated oven at 150c until cooked.

Remove from the oven, season with freshly ground black pepper, course sea salt and a little lime juice.

Place the artichoke & sea vegetable broth in the centre of a bowl, place the fish on top and drizzle the broth with the parsley, coriander & lime dressing over the clams.

Finish with a few leaves of coriander and the shredded fresh chilli.

  • 2 portions of Cod (100-120g each)
  • 200g Clams or mussels
  • 5g flat leaf parsley
  • 1g Coriander leaves (15 leaves)
  • Zest of 1/2 lime
  • Olive oil to bind
  • 3 Jerusalem artichokes
  • 35g sea beet leaves (good handful) or seasonal greens or Bok Choi
  • 20g samphire or 20g baby spinach
  • Slice of ginger
  • 450g vegetable stock (or light chicken stock or water)
  • 100g coconut water
  • 35g white soy
  • 4 sprigs of coriander
  • 2 fresh red chilli
  • 2 small cloves of garlic
  • 5 dried chilli’s
  • Sea salt


  • Chopping board
  • Cooks knife
  • Pestle & mortar (can improvise with a knife & board)
  • Medium / large saucepan
  • Non stick frying pan
  • Spatula
  • Small bowl or cup for the dressing
  • 2 large deep bowls to serve the dish in


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