Aldo Zilli’s Seared Cod and Mussel Broth with Crisp Leeks and Courgette Chips

Aldo Zilli's Seared Cod

This is an incredible fish recipe from the seafood master Aldo Zilli. Aldo Zilli shares his recipe for a Seared Cod and Mussel Broth, and shows you how to serve it up with leeks and courgette chips.

Ingredients needed for mussels:
2 tbsp olive oil
1 onion, finely chopped
1 red pepper, diced
1 red chilli, sliced
2 garlic cloves, finely chopped
32 mussels, cleaned, de-bearded (discard any mussels that do not close tightly when tapped)
50ml/2fl oz white wine
pinch saffron
300ml/10fl oz fish stock

Ingredients needed for the cod:
4 fillets cod, skin on
salt and freshly ground black pepper
1-2 tbsp sunflower oil

Ingredients needed for the crisp leeks and courgette chips:
2 tbsp sunflower oil
1 leek, finely sliced
4 courgettes, seeds removed with a teaspoon, cut in half and sliced into half-moon shapes
2 tbsp plain flour

How to serve:
handful chopped fresh parsley leaves
handful chopped fresh dill

How to cook Aldo Zilli’s Seared Cod and Mussel Broth:
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a pan over a medium heat. Add the onion, red pepper, chilli and garlic and fry for 1-2 minutes, or until softened but not coloured.
3. Increase the heat to high and add the mussels, wine and saffron. Boil for 1-2 minutes, uncovered.
4. Pour in the fish stock and cover the pan tightly with a lid. Continue to cook for 4-5 minutes, shaking the pan occasionally until the mussels have fully opened. (Discard any mussels that have not opened during cooking).
5. When the mussels have cooked, remove the pan from the heat and remove the mussels from the pan using a slotted spoon. Remove each mussel from its shell using an empty mussel shell as tongs. Discard the shells and set the mussel meat aside. Reserve the cooking liquid.
6. Meanwhile, for the cod, season the skin of the cod fillets with salt and freshly ground black pepper. Heat the oil in an ovenproof frying pan over a medium heat, add the cod fillets, skin-side down, and fry for 2-3 minutes on each side, or until lightly browned and crisp on both sides.
7. Transfer the cod fillets to the oven and continue to cook for 4-5 minutes, or until cooked through.
8. Meanwhile, for the crisp leeks and courgette crisps, heat one tablespoon of the oil in a frying pan. Add the leeks and fry until crisp, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
9. Sprinkle the flour onto a plate and dredge the courgette slices until coated, shaking off any excess. Fry for 2-3 minutes in the same pan the leeks were cooked in, until crisp, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
10. To serve, place a large spoonful of mussels into the centre of each of four serving plates. Place one roasted cod fillet on top of each portion of mussels and drizzle over a little of the reserved cooking liquid. Spoon the crisp leeks and courgette chips alongside, then sprinkle over the chopped parsley and dill.

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For more wonderful Aldo Zilli recipes be sure to check out ‘Fish Cook: From Shrimp to Swordfish’. In this book, Aldo Zilli demystifies fish and seafood, and demonstrates how to prepare seafood simply but with stunning results.

The book is divided into sections by type of fish – White Fish (flat and round); Oily Fish; Exotics and Specialities; and Shellfish (including crustaceans and molluscs) – and each chapter opens with a beautifully illustrated fish identification guide, complete with information on the fish featured.

Fish preparation techniques are demonstrated with clear step-by-step photography and each is accompanied by a delicious recipe, allowing the reader to put their new-found skills to good use. Alternative fish are listed, so that the reader can adapt the recipe as they wish.

With over 100 recipes to choose from, including Pan-fried Red Snapper wrapped in Grilled Zucchini, Charbroiled Lobster in Oriental Herbs and Sauteed Scallops on Broad Bean Mash, there’s a dish to suit every occasion and taste. ‘Fish Cook: From Shrimp to Swordfish’ by Aldo Zilli is an essential companion for anyone cooking with fish or seafood and it can be picked up for the best prices online at Amazon.com or Amazon.co.uk. More detail below:

US Readers by ‘Fish Cook: From Shrimp to Swordfish’ by Aldo Zilli here:

UK Readers by ‘Fish Cook: From Shrimp to Swordfish’ by Aldo Zilli here:

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