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Cider-poached cod with spiced mussels


Serves: 4
timePrep time: 20 mins
timeTotal time:
Cider-poached cod with spiced mussels
Recipe photograph by Martin Poole

Cider-poached cod with spiced mussels

Cod is a perfect fish for the cooler months. It has a deep flavour and stands up well to other robust flavours, such as these spiced mussels, which also bring a salty sweetness to the dish

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
330Kcal
Fat
29gr
Saturates
12gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
32gr
Salt
0.7gr

Chris Galvin

Chris Galvin

Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes
Chris Galvin

Chris Galvin

Chef-patron of five family-run, fine-dining restaurants in the capital and with a multitude of awards to his name, Chris Galvin's food reflects his classical French training.
See more of Chris Galvin’s recipes

Ingredients

  • 20g unsalted butter
  • 4 x 120g skinless cod loins
  • 330ml dry cider
  • 125ml full-fat crème fraîche
  • 2 shallots, thinly sliced
  • 1 garlic clove, thinly sliced
  • a pinch of curry powder
  • 1 bay leaf
  • 800g fresh mussels, cleaned and any opened ones discarded
  • a large handful of parsley, roughly chopped

Step by step

  1. Spread 1 teaspoon of the butter over the bottom of a shallow, heavy pan. Add the cod loins, seasoning well. Pour the cider around the fish, whisk in the crème fraîche, then place a piece of crumpled baking paper over to fully cover the fish. Bring to a gentle simmer over a low heat and poach for 8-10 minutes, depending on the thickness of your fish. You can check for readiness by inserting a cocktail stick in the thickest part of the fish. If it just releases, it’s cooked; if you feel it pulling or detect a slight tug, it needs a couple more minutes.
  2. Transfer the fish to a warm plate and cover with the baking paper to keep warm. Pour the liquid into a deep pan and add the shallots, garlic, curry powder and bay leaf. Place over a high heat and bring to the boil. Add the mussels and place a tight-fitting lid on top. Shake vigorously while boiling, and as soon as the shells pop open (after about 4-5 minutes), strain into a colander over a bowl. Return the liquid to the pan and discard the other solids. Reduce the liquid over a high heat for 6-8 minutes or until it has halved in volume. Whisk in the remaining butter and taste for seasoning.
  3. Place the cod on four plates, add the mussels in their shells and pour the hot cider sauce over the fish and mussels, sprinkling over the chopped parsley.

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