Cod with Mussels

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 ml dry white wine
• 1 tsp saffron powder
• 1 bay leaf
• 1 star anise
• 400 ml fish stock
• 40 g dried tomatoes
• Salt
• Cayenne pepper
• 500 g Venus mussels
• 4 cod fillets (about 120 g each)
• 1 tbsp chopped chives

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté in 1 tbsp hot oil until translucent, then deglaze with wine. Add saffron, bay leaf, star anise, and pour in stock. Simmer gently for about 10 minutes. Strain into a wide pot and bring to a boil with dried tomatoes. Season with salt and cayenne pepper.

2. 2.

   Wash, clean, and discard any closed mussels. Rinse the cod fillets, pat dry, and season with salt and pepper. In the remaining hot oil, sear each side of the fillets for 2-3 minutes until golden brown. Flip and place in the prepared broth. Add mussels, cover, and cook on low heat for about 6 minutes until mussels open; do not overcook.

3. 3.

   Finally taste again, ladle the broth into bowls, garnish with chives, and serve.