Blue Eyed Cod Recipe

Inspired by Afghan Kitchen

Time30m

Serves4

Mussels, lobster bisque, heirloom tomato & summer herbs.

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Ingredients

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Main Ingredients

4 pieces Blue Eyed Cod fillets

1 1/8 lb (500 grams) Mussels

2 1/8 cup (500 ml) Lobster bisque

3 pieces Heirloom tomatoes

1 cup Fresh basil

1 cup Fresh parsley

2 tbs olive oil

3 pieces Garlic cloves

1 tsp Celtic sea salt

1 tsp black pepper

Method

Cooking Instructions

Prepare the mussels

Clean the mussels under cold running water, scrubbing the shells to remove any debris. Remove beards if necessary.

Cook the mussels

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add mussels and cover the pot. Cook for about 5-7 minutes until mussels have opened. Discard any that do not open.

Prepare the cod

Season the Blue Eyed Cod fillets with salt and black pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.

Cook the cod

Place the cod fillets in the skillet and cook for 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.

Make the sauce

In a separate saucepan, heat the lobster bisque over medium heat. Once warm, add diced heirloom tomatoes and chopped basil and parsley. Stir to combine and let simmer for 5 minutes.

Serve

On each plate, place a cod fillet, spoon over the lobster bisque sauce with tomatoes and herbs, and top with the cooked mussels. Garnish with additional fresh herbs if desired.