• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 x 3cm thick cod fillets , around

  2. olive oil

  3. salt , and freshly ground pepper

  4. 1 tbsp carrots , finely chopped

  5. 1 tbsp celery , finely chopped

  6. 1 bulb fennel , finely sliced

  7. 1 clove garlic

  8. 10 very ripe cherry tomatoes , alved

  9. 150 ml fish stock

  10. 100 ml white wine

  11. pinch of strands saffron

  12. 12 small raw clams

  13. 12 raw mussels

  14. 4 tbsp home-made mayonnaise

  15. pinch of cayenne pepper

  16. pinch of ground cumin

  17. 2 clove garlic , finely chopped

  18. 1 red chilli , finely chopped

  19. grated zest and juice of 1 lemons

  20. 1 tsp ketchup

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Rub the skin of the cod with olive oil and season liberally with salt and freshly ground pepper.

  2. Place the cod low down under the grill and grill for 12-15 minutes without turning.

  3. Meanwhile, in a heavy-based frying pan sweat the carrot, celery, onion and fennel in olive oil over a low heat for 5 minutes until softened, stirring often.

  4. Add in the garlic and tomatoes, mixing well.

  5. Add in the fish stock and a splash of white wine and bring to the boil.

  6. Add in the saffron, clams and mussels. Cook for 3 minutes, then remove from direct heat.

  7. Meanwhile, make the rouille. In a bowl, mix the mayonnaise with the cayenne, cumin, garlic, chilli, lemon zest and juice and ketchup.

  8. Place the grilled cod in a deep bowl, spoon the shellfish broth around the fish and spoon over some rouille. Serve at once.


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