James Martin combines flakey cod with mussels in a sensational saffron broth for an easy but elegant dinner party dish
Cod with mussels and saffron
Method
1. Season the cod fillets with salt and a little freshly ground black pepper.
2. Heat half of the butter and half of the oil together in a large saucepan and fry the cod fillets for 3-4 minutes. Turn over and fry on the other side for 2-3 minutes.
3. Remove the fish from the pan and prepare the sauce.
4. Heat the remaining butter and oil and fry the onions until softened. Add the leeks, mushrooms and fennel and continue to cook.
5. Stir in the saffron, curry powder and thyme and pinch of sugar.
6. Add the mussels to the pan, followed by the wine and Pernod. Stir in the stock and double cream. Bubble until the liquid has reduced by half and then place the cod back in the sauce.
7. Add the chopped parsley and season to taste. Spoon out the mussels and sauce and serve with the cod on the top.
Cook: 15 min
Ingredients
4 cod fillet, each 225g, skinned and pin-boned1 pinch salt and fresh ground black pepper
50g Butter
4 tbsp Olive oil
1 onion, finely chopped
1 small leek, finely chopped
200g chestnut mushrooms, sliced
0.5 fennel bulb, finely sliced
1 pinch saffron powder
1 pinch curry powder
2 tsp Thyme, fresh
1 pinch Sugar
1.5kg mussels, fresh
250ml Muscat wine
25ml Pernod
100ml chicken stock, (or fish stock)
100ml double cream
40g flat-leaf parsley, finely chopped
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