• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E
MineralsNatrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. pinches saffron

  2. 4 cloves garlic , peeled and crushed

  3. 2 medium egg yolks

  4. 80 g thick and creamy mashed potato ,

  5. 150 ml olive oil

  6. 12-16 large mussels

  7. 1 tbsp vegetable oil

  8. 2 shallots , peeled and finely chopped

  9. 1/4 red peppers , seeds removed and thinly sliced

  10. 1 tbsp chopped celery

  11. 1 pinches saffron

  12. 1 red bird's eye chilli , seeds removed, finely chopped

  13. 1 orange , finely grated, zest only

  14. 500 ml chicken stock

  15. 600 g skinless pollock fillet , rinsed, dried and cut into 5cm pieces

  16. 4 slices white bread

  17. 30 g butter

  18. coriander leaves , to garnish

Instructions Jump to Ingredients ↑

  1. For the aioli: in a blender, blitz saffron, garlic, egg and potato (if required) until smooth. Add oil while mixer is still running, then season with salt and black pepper.

  2. For the bourride: scrub the mussels clean under cold running water and pull away the beards. Set aside, then heat oil in a large pan over a low heat and gently fry the shallots, red pepper and celery until soft.

  3. Add the saffron, chilli and orange zest to the pan and cook for a further 3 minutes. Pour in the chicken stock and bring to the boil, then reduce heat and simmer for 3 minutes. Add the mussels and cover pan with a lid; cook for 3-4 minutes, until the shells open. Next, throw the pollock in and warm through until just cooked.

  4. Take the pan off the heat and, using a slotted spoon, transfer the fish to a warm bowl, discarding any unopened mussels. Blitz the leftover bourride in a blender until smooth, adding 5 tablespoons of the aioli while it is still running. When the mixture begins to thicken, stop the blender and pour back into the saucepan. Warm gently and whisk with a balloon whisk or stick blender to make it foamy. Season and keep warm.

  5. Cut 8 rounds from the bread slices using a 4cm pastry cutter. Melt the butter in a non-stick pan and fry the bread rounds until dark golden brown and crisp on both sides. Remove croutons from the pan and blot on kitchen paper 6. To serve: arrange a few pieces of pollock and some mussels in a warmed bowl with a couple of the croutons. Spoon over the bourride and garnish with coriander.


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