Cod fillet with shellfish and garlic

Method

1. Mix all the ingredients for the garlic butter together and set aside.

2. Heat a large saucepan and add the mussels, cockles and clams. Stir in the shallots and wine.

3. Cover with a lid and cook for about 2 minutes, giving the pan a gentle shake half way through, to ensure the shells open evenly.

4. Pour through a colander and reserve the cooking juices.

5. Remove the meat from the shells, leaving a handful intact for garnish

6. Pour the juices back into the pan and bring to the boil

7. Add the lemon juice and fish sauce. Stir in the garlic butter.

8. Meanwhile, preheat a grill to high. Toss the cod fillets in the melted butter, season to taste and put on a grilling tray. Grill for 7-8 minutes, until just cooked. The exact cooking time will depend on the thickness of the fish.

9. Return the shellfish to the saucepan containing the garlic butter and warm through. Stir in the herbs.

10. Serve the cod on warmed plates with the shellfish and sauce spooned over and around.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the garlic butter

1 garlic clove, crushed
100g unsalted Butter
1/2 tsp Brandy

For the shellfish

200g Mussels
200g cockles
200g clams
1 large shallot, finely chopped
30ml dry white wine
1 tsp freshly squeezed lemon juice
1/2 tsp nam pla (Thai fish sauce)
small handful mixed herbs, (tarragon, parsley, chervil, chives)

For the cod

2 x 180g cod fillets, skin on
4 tbsp Butter, melted
sea-salt and freshly ground pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Special offers on wine
Real Italian food for real food lovers