Yesterday, we made a truly fine Aioli, and that fine little jar is resting in the fridge.
Today, thanks to the nice folk and Food & Wine, we are going to use the entire fine jar to make this, my new fave way to serve cod.
And, to make this recipe as simple to toss together as Kraft dinner, I start with frozen cod fillets and mussels in garlic sauce, there is no reason not to try it!
But first, my secret to sweet, non-fishy flavor, and this works with any white fish, fresh or frozen…
Simply transfer your fish to a container and add milk – I use whole milk – to cover. Cover the container tightly and set in the fridge to rest for and hour or two. Your fish will have no “fishy” smell and will be tasty as heck.
Fish prepped, we can work on the recipe…
•1/2 cup dry white wine
•1 box frozen mussels*
•1/2 cup Aioli
•1 tbsp vegetable oil
•Four 6-ounce skinless cod fillets
•1 roasted red bell pepper, cut in thin strips
*My mussels were packed in a garlic sauce, so that adds a little extra kick to the dish
Bring the wine to a boil in a large pan, then add the mussels (still frozen is fine), cover, and cook for three minutes or so, until most of the mussels have opened.
Note: not all the mussels will open. Discard any that remain closed.
Transfer the mussels to a bowl, remove the meat from the shells, and set aside.
Save the mussels cooking liquid.
Remove the cod from the milk bath and season with salt and pepper.
Heat the oil in a large pan – I used the pan I cooked the mussels in – over medium heat, and the seasoned cod and cook until lightly browned, about four minutes per side.
Transfer the cod to a plate and keep warm while you finish the sauce.
Return the mussels cooking liquid to the pan and whisk in the aioli until smooth.
Stir in the shelled mussels and red pepper strips and cook until warmed though.
Place each cod fillet in a shallow bowl and top with the mussels and sauce.
I served mine with home made French bread and freshly chopped parsley.