Cod with mussels & celery

Name: Cod with mussels & celery
Yield: Serves 4
Ingredients: leaves, to garnish (optional); chopped celery or flat-leaf parsley; chopped celery or flat-leaf parsley; a squeeze of lemon juice (optional); flaked sea salt and black pepper; flaked sea salt and black pepper; 600 g skinned sustainable line-caught cod fillet, pollock, or coley, the thickest you can find and in one piece; 600 g skinned sustainable line-caught cod fillet, pollock, or coley, the thickest you can find and in one piece; 600 g skinned sustainable line-caught cod fillet, pollock, or coley, the thickest you can find and in one piece; 150 ml good dry white wine; 3 fat garlic cloves, finely sliced; 4 green celery sticks, sliced on a severe diagonal; 2 tablespoons olive oil; 2 level teaspoons coriander seeds; 1 kg live large mussels; toast, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is a gentle dish of wonderful colours. I find this kind of cooking has an uncomplicated and pleasing purity to it. I cannot stress enough that the fresher the cod, the better. I like to get a piece of fish that is very thick, cut by the fishmonger to my specification. Bigger is better, but if you get a smaller fillet, it will just need less time to cook.

Should you want to make the dish a little more substantial, serve the cod and soup over large, thin slices of French bread th

Ingredients

Fish course
Pescatarian

Ingredients

Method