Cider-poached cod with spiced mussels
Serves: 4
Prep time: 20 mins
Total time:
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
Prep time: 20 mins
Total 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
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
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
- 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.
- 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.
- 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.