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Poached cod loin with mussels, peas and parsley
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
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Ingredients
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Imperial
Poached cod loin with mussels, peas and parsley
- 4 portions of cod loin, skinless
- 1 knob of butter
- 1 garlic clove, finely chopped
- 1 banana shallot, finely sliced
- 1/2 tbsp of plain flour
- 100ml of white wine
- 300ml of fish stock
- 24 mussels, washed with beards removed
- 1 dash of double cream
- 100g of fresh peas, cooked
- 1/2 tbsp of parsley, chopped
- salt
SAVE RECIPE
Method
1
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
- 1 knob of butter
- 1 garlic clove, finely chopped
- 1 banana shallot, finely sliced
2
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
3
Pour in the fish stock and bring to the boil
- 300ml of fish stock
4
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
- 4 portions of cod loin, skinless
- salt
5
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
6
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
7
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
- 1 dash of double cream
- 1/2 tbsp of parsley, chopped
- 100g of fresh peas, cooked
8
To serve, arrange the cod and mussels on warm plates and spoon over the sauce to serve
First published in 2017
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