PAN POACHED NORWEGIAN COD

AuthorChef JohnCategory

I LIKE DEVISING RECIPES I CAN PREPARE IN ONE PAN; IN THIS CASE, POACHED NORWEGIAN COD AND MUSSELS. THE MUSSELS ARE COOKED FIRST IN GREEN GARLIC, SPRING ONIONS AND WHITE WINE. THAT BROTH SERVES AS THE POACHING LIQUID FOR THE COD. A PINCH OF SAFFRON ELEVATES THE SAUCE IN A WAY THAT ONLY SAFFRON CAN DO.
 2 COD FILLETS 1/2 LB EACH
 10 MUSSELS
 1 GREEN GARLIC OR 2 GARLIC CLOVES
 ½ cup WHITE WINE
 2 THYME SPRIGS
 PINCH OF SAFFRON
 1 LEMON
 ITALIAN PARSLEY

1

TRIM AND ROUGHLY CHOP GREEN GARLIC AND SPRING ONION. IF USING GARLIC CLOVES, TRIM AND SLICE THINLY.

IN A PAN LARGE ENOUGH TO HOLD BOTH COD FILLETS, SWEAT THE GARLIC AND ONION IN BUTTER AND OLIVE OIL.

ADD THE MUSSELS, WHITE WINE, THYME, PINCH OF SAFFRON, AND SALT AND PEPPER.

COVER AND COOK FOR 3-5 MINUTES OR UNTIL ALL THE MUSSELS HAVE OPENED.

REMOVE MUSSELS. ADD THE COD FILLETS. COVER AND POACH ON A LOW FLAME FOR 5-7 MINUTES DEPENDING ON THE THICKNESS OF THE FISH. TEST FOR DONENESS BY INSERTING A PARING KNIFE INTO THE THICKEST PART OF THE FILLET AND TOUCHING THE BLADE TO YOUR LOWER LIP. IF IT'S WARM, THE FISH IS DONE.

REMOVE COD TO A WARM PLATTER.

TAKE OUT THE THYME SPRIGS. RAISE HEAT AND REDUCE LIQUID BY HALF. SWIRL IN 2 TBSPS OF SOFTENED BUTTER.

ARRANGE COD FILLETS ON A PLATTER WITH MUSSELS. SPOONS SAUCE OVER THE FISH. GARNISH WITH PARSLEY LEAVES AND LEMON WEDGES.

SERVES 2

Ingredients

I LIKE DEVISING RECIPES I CAN PREPARE IN ONE PAN; IN THIS CASE, POACHED NORWEGIAN COD AND MUSSELS. THE MUSSELS ARE COOKED FIRST IN GREEN GARLIC, SPRING ONIONS AND WHITE WINE. THAT BROTH SERVES AS THE POACHING LIQUID FOR THE COD. A PINCH OF SAFFRON ELEVATES THE SAUCE IN A WAY THAT ONLY SAFFRON CAN DO.
 2 COD FILLETS 1/2 LB EACH
 10 MUSSELS
 1 GREEN GARLIC OR 2 GARLIC CLOVES
 ½ cup WHITE WINE
 2 THYME SPRIGS
 PINCH OF SAFFRON
 1 LEMON
 ITALIAN PARSLEY

Directions

1

TRIM AND ROUGHLY CHOP GREEN GARLIC AND SPRING ONION. IF USING GARLIC CLOVES, TRIM AND SLICE THINLY.

IN A PAN LARGE ENOUGH TO HOLD BOTH COD FILLETS, SWEAT THE GARLIC AND ONION IN BUTTER AND OLIVE OIL.

ADD THE MUSSELS, WHITE WINE, THYME, PINCH OF SAFFRON, AND SALT AND PEPPER.

COVER AND COOK FOR 3-5 MINUTES OR UNTIL ALL THE MUSSELS HAVE OPENED.

REMOVE MUSSELS. ADD THE COD FILLETS. COVER AND POACH ON A LOW FLAME FOR 5-7 MINUTES DEPENDING ON THE THICKNESS OF THE FISH. TEST FOR DONENESS BY INSERTING A PARING KNIFE INTO THE THICKEST PART OF THE FILLET AND TOUCHING THE BLADE TO YOUR LOWER LIP. IF IT'S WARM, THE FISH IS DONE.

REMOVE COD TO A WARM PLATTER.

TAKE OUT THE THYME SPRIGS. RAISE HEAT AND REDUCE LIQUID BY HALF. SWIRL IN 2 TBSPS OF SOFTENED BUTTER.

ARRANGE COD FILLETS ON A PLATTER WITH MUSSELS. SPOONS SAUCE OVER THE FISH. GARNISH WITH PARSLEY LEAVES AND LEMON WEDGES.

SERVES 2

PAN POACHED NORWEGIAN COD
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