Save to your scrapbook
Coconut & tomato poached cod with mussels
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp coconut oil
2 cardamom pods, crushed
3 cloves garlic, crushed
25g ginger, peeled and grated
2 echalion shallots, thinly sliced
1/2 tsp ground turmeric
1 tsp ground coriander
1/4-1/2 tsp chilli powder
300g cherry tomatoes
200ml coconut milk
1½ tbsp tamarind paste
2 x 260g pack No.1 Icelandic Cod Loin, each halved
300g fresh, rope-grown mussels, scrubbed and debearded, discarding
any that remain open
Chapati or other bread, to serve
1 lemon, cut into wedges
1. Melt the coconut oil in a large, lidded frying pan and once hot add the cardamom. When you can smell the cardamom add the garlic, ginger, shallots and a pinch of salt. Cook gently for 10 minutes or until softened.
2. Add the spices and cook for about 30 seconds before adding the tomatoes. Cook briefly until the tomatoes begin to burst.
3. Add the coconut milk and tamarind. Bring the mixture to a simmer then tuck the cod and mussels on top, cover and cook for 5-7 minutes until the fish is opaque and the mussels have opened.
4. Discard any unopened mussels, then serve the fish with the chapati or bread and lemon wedges alongside to squeeze over.
For a quick short cut as an alternative to fresh mussels, use 2x200g packs of our prepared Scottish mussels instead. Strain off any excess liquid, then follow the above cooking instructions.
Typical values per serving:
This recipe was first published in September 2020.