Pacific cod fillets with tomato and white wine sauce and crisp vegetables

Tomato and White wine  sauce:

Bring 250 ml fish stock, 50 ml dry white wine and 50 ml whipping cream to the boil. Add the tomato purée. Thicken if desired. Season with salt and pepper.

Cut seasonal vegetables into suitably sized pieces and fry in hot oil. Begin with the vegetables that need the longest cooking time.

Dust one side of the cod fillet with rye flour and fry in equal parts oil and butter. Turn when golden and fry the other side (the side without flour). Season with salt and pepper.

Serve on a plate with the crisp vegetables, tomato and white wine sauce, new potatoes or pasta.