Peel and finely both the shallot and the garlic.
Cut the fennel in half and finely slice the bulb.
Remove the skin and the bones from both types of fish and dice into 1cm cubes.
Heat a frying pan, add a little oil and then the cubes of cod. Seal the fish on all sides then remove from the pan and set aside.
Heat a saucepan and add a drizzle of olive oil. Add the shallot and cook over a medium/high heat for one minute.
Add the garlic and cook for a further 30 seconds.
Add the fennel and cook for 2 minutes until the fennel begins to soften.
Add the wine and reduce by three quarters.
Once reduced, add the cod, tarragon and cream. Cook gently until the cod is cooked.
Serve in a bowl with the haddock on top and some crusty bread for dipping.
«The cod can be replaced with other firm white fish varieties. Feel free to alter quantities according to taste.»