Cabillaud Dieppoise (Cod with Mussels, Prawns and Cream Sauce)
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Ingredients
- 4 cod loins
- 400 g fresh mussels, cleaned and debearded
- 150 g raw king prawns
- 150 ml dry white wine
- 150 ml double cream
- 2 shallots, finely sliced
- 20 g unsalted butter
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 415 kcal
- Protein
- 38.1 g
- Carbohydrate
- 4.7 g
- of which sugars
- 2.5 g
- Fat
- 23.9 g
- of which saturates
- 14.1 g
- Fibre
- 0.6 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot with a lid and cook the shallots for 4 minutes until softened.
- 2
Pour in the white wine, bring to a simmer and tip in the mussels. Cover and cook for 4-5 minutes until the mussels have opened, then lift out with a slotted spoon, discarding any that stay closed, and set aside.
- 3
Season the cod and lower into the simmering liquid, cover and poach for 8 minutes.
- 4
Add the prawns and cook for 2-3 minutes until pink and cooked through.
- 5
Stir in the double cream and simmer for 2 minutes, then return the mussels to the pan to warm through.
- 6
Scatter with parsley and serve.
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