Blue Eyed Cod Recipe
Mussels, lobster bisque, heirloom tomato & summer herbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the cleaned mussels and pour in the lobster bisque. Cover and cook for about 5-7 minutes until the mussels open. Discard any that do not open.
- 2
Cook the Cod
In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the blue eyed cod fillets with salt and black pepper. Place the fillets in the skillet and cook for about 4-5 minutes on each side until the fish is cooked through and flakes easily.
- 3
Combine the Ingredients
In a large serving bowl, combine the cooked mussels (with the lobster bisque) and diced heirloom tomatoes. Gently mix in the chopped basil and parsley.
- 4
Serve
Place the cooked blue eyed cod on top of the mussel and bisque mixture. Drizzle with additional olive oil if desired and serve immediately.
