Poached cod loin with mussels, peas and parsley

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Martin Wishart's simple poached cod loin recipe is served with a delicate white wine sauce, peas and some sweet, plump mussels. If you can't get hold of live mussels, it's fine to use precooked mussel meat instead – simply heat through in the sauce until piping hot to impart a delicious seafood flavour.

First published in 2017




Poached cod loin with mussels, peas and parsley


To begin, make the sauce – this will be used to poach the cod. Place a wide pan (with a lid) over a medium heat and add the butter. Once bubbling, sweat the garlic and shallot until soft but without colour
Sprinkle in the flour then add the white wine, stirring constantly so there are no lumps. Reduce the liquid to a glaze consistency
  • 1/2 tbsp of plain flour
  • 100ml of white wine
Pour in the fish stock and bring to the boil
  • 300ml of fish stock
Meanwhile, lightly season the cod with a sprinkling of salt and add to the pan of fish stock. Cover with a lid and allow to simmer for 3 minutes
After this time, carefully turn over the cod and add the mussels to the pan. Replace the lid and cook for a further 5 minutes
  • 24 mussels, washed with beards removed
Carefully remove the cod from the pan and place on a tray. Remove the mussels, discarding any that haven't opened, and place on the tray with the cod. Cover with tin foil and place in a low oven to keep warm while you finish the sauce
Pass the sauce through a fine sieve into a clean pan and place over a high heat. Bring to the boil, reduce by half then add a splash of cream. Stir in the peas and parsley to heat through
To serve, arrange the cod and mussels on warm plates and spoon over the sauce to serve
First published in 2017

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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