North Sea cod with mussels

Name: North Sea cod with mussels
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 shallots; 1 onion; 2 cloves garlic; 1 leeks; 4 twigs celery; 4 twigs parsley; 2 tomatoes; 1 kilo Mussels; 3 tablespoons olive oil; 4 cod fillets `approx. 150 g; salt and freshly ground pepper; 20 g butter; 5 peppercorns; 2 dl White wine; 1 envelope saffron; 3 tablespoons pernod Gall and Gall

A tasty Dutch recipe. The lunch contains the following ingredients: fish, shallots, onion, garlic, leek, celery, parsley, tomatoes, mussels, olive oil, cod fillets (approx. 150 g), salt and freshly ground pepper, butter, peppercorns, white wine, saffron and pernod (Gall and Gall).

Ingredients

Kitchen Stuff

clean tea towel without detergent smells
sieve

Directions

Preheat oven to 175 ° C or gas oven 3. Peel and finely chop the shallots, onion and garlic. Clean the leek and cut into thin rings. Steal celery and parsley stalks (store) and mince leaves. Grate tomatoes, remove seeds and cut flesh into cubes. Clean mussels under running water. Mussels that do not close after tap on kitchen sink and remove broken mussels.
Heat olive oil in frying pan. Scallops gently glassy fruit. Spread cod with salt and pepper and put in shallots. Cod on high heat in about 3 minutes brown, halfway turning. Place pieces of cod in a baking dish, scallot shallot and cook in oven for 10-15 minutes. In the meantime heat butter in large pan and gently fry onion and leek. Place mussels on them and divide garlic, peppercorns and celery and parsley stalks in between. Give wine over it.
Mussels covered in 6-8 minutes of cooking until all mussels are open. Take mussels out of shell. Dampen the towel and place in a sieve. Collect mussel moisture in another pan. Add: saffron, finely chopped celery and parsley and diced tomatoes. Create mussels and heat them. Season with pernod. Mussels with mussel moisture on four plates. Place cod with scallions in the middle.