Cabillaud Recipe

Inspired by Les Faux Bourgeois

Time40m

Serves4

Pan-seared Pacific Cod, mussels, clams, prawns, potato, mushrooms, peas.

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Ingredients

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Seafood

4 pieces Pacific Cod fillets

7.05 oz (200 grams) Mussels

7.05 oz (200 grams) Clams

7.05 oz (200 grams) Prawns

Vegetables

2 pieces Potato

5.29 oz (150 grams) Mushrooms

3 1/2 oz (100 grams) Peas

Pantry

3 tablespoons olive oil

3 cloves Garlic

5/8 cup (150 ml) White wine

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons Fresh parsley

Method

Preparation

Prepare the seafood

Rinse the mussels and clams under cold water, discarding any that are open. Peel and devein the prawns.

Cook the potatoes

Peel and dice the potatoes into small cubes. Boil in salted water for about 10 minutes until tender, then drain.

Sauté the vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms are soft. Stir in the peas and cooked potatoes, cooking for another 2-3 minutes.

Cooking

Cook the seafood

In a separate skillet, heat the remaining olive oil over medium-high heat. Season the cod fillets with salt and black pepper. Sear the cod for about 4 minutes on each side until golden and cooked through. Set aside.

Add mussels and clams

In the same skillet, add the mussels and clams, pour in the white wine, cover, and cook for about 5 minutes until they open up. Discard any that do not open.

Combine everything

Add the prawns to the skillet with mussels and clams, cooking for another 2-3 minutes until the prawns are pink. Return the cod to the skillet, sprinkle with fresh parsley, and gently combine.