Mediterranean · Mains & Braises

Pan-Seared Cod with Mussels in Golden Tomato-Fennel Broth

Serves 2 · Prep: 20 minutes · Cook: 30 minutes · Total: 50 minutes

Most of the flavor in this bowl comes from the mussels. As they steam, they release enough briny liquid to turn a quick tomato-fennel broth into something that tastes like it cooked much longer. The cod is seared separately so it stays golden instead of disappearing into the broth. Serve it with thick toast to catch whatever is left at the bottom.

Ingredients

Instructions

1. 1

   Clean the mussels

   Rinse the mussels under cold running water, scrub away any dirt, and pull off the fibrous beards. Discard mussels with cracked shells. If a mussel is open, tap it firmly against the counter and give it a few seconds to close; discard it if it stays open. Refrigerate the cleaned mussels until needed.

2. 2

   Toast the bread

   Brush both sides of the sourdough with 2 teaspoons olive oil. Toast the slices in a skillet over medium heat for 2 to 3 minutes per side, until crisp and browned around the edges. Transfer them to a plate.

3. 3

   Blister the tomatoes

   Heat 1 teaspoon olive oil in a wide pot or deep skillet over medium-high heat. Add the cherry tomatoes and cook for 3 to 4 minutes, turning occasionally. Remove them when the skins begin to wrinkle and blister but the tomatoes are still mostly intact.

4. 4

   Cook the fennel and shallot

   Reduce the heat to medium. Add the fennel, shallot, and ¼ teaspoon salt to the same pot. Cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.

5. 5

   Build the broth

   Stir in the tomato paste and paprika and cook for about 1 minute, until the tomato paste darkens slightly. Pour in the white wine and scrape up anything stuck to the pot. Simmer for 2 to 3 minutes, until reduced by roughly half. Add the stock and simmer uncovered for 6 to 8 minutes.

6. 6

   Sear the cod

   While the broth simmers, pat the cod completely dry and season it with the remaining salt and black pepper. Heat 1 tablespoon olive oil in a nonstick or well-seasoned skillet over medium-high heat. Add the cod and leave it alone for 3 to 4 minutes. Flip when the underside is golden and releases easily. Add 1 tablespoon butter and cook for another 2 to 4 minutes, spooning the melted butter over the fish. Transfer the opaque, moist-flaked cod to a plate and cover loosely.

7. 7

   Steam the mussels

   Bring the broth back to a steady simmer. Add the mussels, cover the pot, and cook for 4 to 5 minutes, shaking the pot once or twice, until the shells open. Transfer the opened mussels to a bowl with a slotted spoon and discard any that remain firmly closed.

8. 8

   Finish the broth

   Simmer the uncovered broth for another 3 to 5 minutes, until concentrated but still loose enough for dipping bread. Turn off the heat. Add the cold butter one piece at a time, swirling or whisking until glossy. Stir in the lemon zest, 1 teaspoon lemon juice, and herbs. Taste before adding more salt or lemon. Return the mussels and blistered tomatoes and warm them for about 30 seconds.

9. 9

   Serve

   Divide the mussels, fennel, tomatoes, and broth between two shallow bowls. Place one cod fillet over each serving, spoon a little broth over the fish, and finish with more herbs. Serve immediately with the toasted sourdough.

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