6 pollock filets about 170g each
300ml chicken stock
25g butter
Sea salt and freshly ground black pepper

Spiced red wine
2 cinnamon sticks
10 cloves
1tbsp cumin powder
5 cardamom pods
750ml red wine

For the spiced red wine, heat a heavy based saucepan then add the spices and toast for a minute or two to release their aromas. Pour in the red wine, bring to the boil and take off the heat. Set aside to infuse and cool, then strain through a fine sieve. This spiced wine will keep in the fridge for up to two weeks.

Simmer 250ml of the spiced red wine in a pan until reduced by half and then add the chicken stock and continue to reduce to a sauce consistency, about 15 minutes. Take the sauce off the heat and whisk in the butter and keep warm.

Pour the rest of the spiced wine in a wide pan and bring to a bare simmer. Add the pollock fillets, making sure they are completely immersed. Poach very gently until just cooked – about 4 to 5 minutes.