Steamed cod with curried mussels and carrots
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The pearlescent cod is, of course, the focal point of this beautifully simple recipe, but the creamy, curried sauce studded with plump mussels and julienned carrots almost steals the show. A wonderfully easy dish to put together – serve with potatoes or seasonal greens to turn it into a fuller meal.
First published in 2019
Ingredients
Metric
Imperial
- 600g of cod fillet, skinned and cut into 4 equal portions
- sea salt
- 300g of mussels, cleaned and debearded
- 50g of unsalted butter
- 2 tsp mild curry powder
- 150ml of white wine
- 1 banana shallot, thinly sliced
- 1 stick of celery, peeled and julienned
- 200g of carrots, julienned
- 1 garlic clove, crushed
- 250ml of double cream
- 1 tbsp of coriander, chopped
SAVE RECIPE
Method
1
Sprinkle some salt over the cod portions and set aside for 20 minutes to allow the flesh to firm up
- 600g of cod fillet, skinned and cut into 4 equal portions
- sea salt
2
Meanwhile, place a large lidded pan over a medium heat and add the butter, followed by the vegetables, garlic and curry powder. Sweat for 5 minutes without colouring until the vegetables are just beginning to soften
- 50g of unsalted butter
- 1 banana shallot, thinly sliced
- 1 stick of celery, peeled and julienned
- 200g of carrots, julienned
- 1 garlic clove, crushed
- 2 tsp mild curry powder
3
Place a separate pan over a high heat and, once hot, add the mussels (discarding any that stay open when tapped) along with the white wine. Cover and cook for 2 minutes, or until all the mussels have opened
- 300g of mussels, cleaned and debearded
- 150ml of white wine
4
Strain the mussels through a fine sieve and then slowly pour the cooking liquor into the vegetables, leaving behind any grit or sediment. Reduce the liquid by two-thirds over a high heat, then add the cream and reduce to a coating consistency
- 250ml of double cream
5
Meanwhile, set up a steamer over a pan of simmering water large enough to hold the cod. Pick the mussels from their shells and add to the sauce. Keep warm
6
Steam the cod for 6–10 minutes until cooked (a cocktail stick should easily pierce the flesh when the fish is ready)
7
To serve, spoon some of the vegetables and sauce into a bowl, sprinkle with coriander and place a piece of cod on top
- 1 tbsp of coriander, chopped
First published in 2019
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