Ingredients: 4 black cod fillets, 6–8 ounces each
Salt
4tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
1 clove garlic, sliced
1/2 cup dry white wine
2 pounds fresh live mussels, cleaned
2 tablespoons unsalted butter
1/4 cup chopped fresh chives
Salt and pepper
Instructions: 1. About 1 hour before serving, season fish on both sides with salt.
2. In a large pan with a lid, combine 2 tablespoons olive oil, onion, and garlic. Cook, covered, over very low heat (do not brown), about 8 minutes or until soft. Add wine and bring to a boil. Add mussels and cover. After about 4 minutes, check mussels; as soon as they open, remove from pan and set aside (you can remove the meat from the shells or leave as is). Return pot to a boil and reduce liquid to about 1 cup.
3. Heat a frying pan large enough to hold all the fish (or cook in two batches). When the pan is hot, add 2 tablespoons olive oil. Slowly lower fish into the pan (it should sizzle). Jiggle the pan back and forth a little to check that the fish is not sticking. Cook for about 4 minutes or until crusty and golden, then turn and cook 1–2 minutes more.
4. Remove fish from pan and set aside. Add reduced liquid to fish pan and bring to a boil. Reduce heat and whisk in butter. Add mussels and chives. Taste and adjust seasoning. Pour mussels sauce over cod and serve immediately.About one hour before serving season your fish on both sides with salt this gives it time to absorb the flavor.
Then to make the base for your sauce heat up a large pan that has a lid, add a couple of tbsp of olive oil then sweat the onions and garlic with out coloring, this should take about 8 mins then add the wine and bring to a boil, when boiling add the mussel, and cover after about 4 mins start to check the mussel as soon as they open, remove from the pan and reserve, you can pick the flesh from the shell or you can leave them in, it is completely up to you. Leave the stock in the pan and reduce to about 1 cup of liquid this is the base for your sauce.
Now heat up a large pan big enough to hold all the fish if you do not have one big enough then cook in 2 batches. When then pan is hot add a little oil, and slowly lower you fish into the pan it should sizzle straight away, jiggle the pan back and forth a lttle to check the fish is free, It should take a bout 4 mins to get a golden crust on the fish then turn it and cook for 1 or 2 mins more.
Remove from the pan and set aside if the pan is not to charred then add your stock and bring to the boil, and then whisk in the butter, turning the heat right down, then add you mussels and chives. Check the seasoning. And then serve poured over the fish.
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