Pan Fried Cod with Clams, Mussels and Minted Pea Broth
4 tsp olive oil
2 tbsp mint, fresh and finely chopped
4-6 clove garlic
400g Shelled peas (fresh or frozen)
250ml vegetable or chicken Stock
Salt and Pepper to taste
4 Cod loin fillets (approx. 200g each)
Large Knob of salted butter
200g Clams in the shell
200g mussels cleaned and de-bearded
100ml chicken or vegetable stock
teaspoon fresh lemon juice
Drizzle of good quality olive oil
Mint or parsley flowers to garnish
Method for the Broth
Finely chop the shallot, mint and garlic or if you are feeling lazy blend into fine bits with a food processor
Heat the olive oil on a low heat in a saucepan and add the mint, shallot and garlic mix, Let it cook gently for about 2-3 minutes, until the shallots soften, add the peas and broth. Stir regularly and let it simmer for about 15 minutes.
Leave to cool and blend until creamy, season with salt, pepper and set aside.
Method for the Cod
Gently pat the cod loins dry with kitchen paper then season with a sprinkle of Maldon sea salt.
Add the butter to a large non-stick frying pan (with a lid this is for the shellfish) and place the pan over a medium heat careful not to let the butter burn. Add a small drizzle of good quality olive oil
When the butter starts to bubble, add the cod, skin side down Cook the cod, without moving it at all, for about 2-3 minutes or until the skin is golden and crisp. Carefully turn the cod over and Cook for a further 3 minutes, basting the cod with the buttery liquid. The fish is ready when it has lost its opaque texture.
While the cod is cooking pour the Minted Pea Broth into a saucepan and gently heat.
Method for the Clams and Mussels
Remove the fish from the pan and set aside, drain the remaining butter and add the stock, lemon juice and bring to the boil add the clams and the mussels and cover with the lid. Once the clams and mussels have opened remove from the heat (discarding any that have not opened)
In a shallow bowl pour some of the broth, place a cod loin in the centre and evenly distribute the shellfish.
Garnish with either mint or parsley flowers
Et voila - enjoy