Seafood Extravaganza: Roasted Cod with Mussel Stew Recipe

Summer ain’t over yet! Here’s a heads-up from an East Coaster: drop the BBQ tongs and dive into the season’s fresh seafood. Why not have one last sunny get-together before fall chills the air. On the menu: A scrumptious roasted cod with mussel stew—ideal for sending off summer on a high note with its light, zesty and flavourful vibe.

But wait. No need to stress about making seafood. Check out these cooking tips below to master this dish in no time from St. John’s, Newfoundland native chef Jeremy Charles. Bon appetit!

Here’s how to put more fish on your dish for nutritious noshing.

Recipe: Roasted cod with mussel stew

Ingredients:

• 1 cup unsalted butter, divided into 2 tbsp portions
• 4 cloves fresh garlic, thinly sliced 
• 3 large shallots, thinly sliced
• 1 fresh bay leaf 
• 10 sprigs fresh thyme, divided
• 1 lb. fresh mussels, scrubbed and bearded
• 1 cup white wine (try Chablis)
• 1 large leek, rinsed and diced (blanched: set in boiling salted water for 3 to 4 minutes, then soaked in an ice bath)
• 2 large Yukon gold potatoes, peeled and diced (blanched: set in boiling salted water for 5 to 6 minutes, or until just cooked through and then soaked in an ice bath)
• 2 ears sweet corn, freshly shucked
• 1 cup fresh green peas (blanched: set in boiling salted water for 30 seconds, then soaked in an ice bath)
• 1 cup 35% cream
• 2 sprigs fresh tarragon (save some for garnish)
• 2 tbsp vegetable oil, or as desired
• 4 5-oz. cod fillets 
• Kosher salt, as desired
• Sourdough bread, as desired
• 1 lemon, sliced into wedges and pitted 

How to keep that summer feeling

Instructions:

1. In a saucepan over medium heat, add 2 tbsp of butter and melt for 30-40 seconds.
2. Add garlic, shallots, a fresh bay leaf, and 5 thyme sprigs. Let sweat for 2 to 3 minutes. Add mussels and white wine. Continue to cook covered, for 3 to 4 minutes, until the mussels open.
3. Remove from heat and remove the lid. Strain mussels broth and reserve. Discard any mussels that haven’t opened, removing opened ones from their shells and reserve.
4. Heat another saucepan over low heat. Add 2 tbsp of butter and let melt. Lightly in stir leeks, potatoes, corn and peas. Add reserved mussel broth and cream and finish with chopped tarragon. Season to taste. 
5. In a pan over medium/high heat, add 2 tbsp of vegetable oil. Season cod with salt. Once the oil has heated for 20 to 30 seconds, add cod fillets skin side down. Cook without moving for 4 to 5 minutes. Reduce heat after 2 to 3 minutes.
6. Continue to cook the cod skin side down adding 2 tbsp of butter to the pan.
7. Add remaining fresh thyme and baste cod for an additional 3-4 minutes until golden and cooked just through.
8. Remove from the pan carefully with fish slice and blot off on a paper towel to remove excess oil.
9. Ladle the mussel stew in each bowl. Top each with a piece of roasted cod.
10. Serve with sliced lemon and grilled sourdough.
11. Add additional tarragon for garnish.

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Chef Jeremy’s tips on how to perfect this and other seafood recipes

1. Always use a sharp knife, a sturdy cutting board and, of course, a quality pan to retain heat. The pan helps the fish to cook evenly.
2. Cook with the freshest ingredients. Be sure to remove the fish 20 or thirty 30 before cooking to temper it. Remove any excess moisture with a paper towel, especially before placing it in a pan to avoid oil splatter.
3. Protein should never go directly from the fridge to the pan. Have fun cooking seafood, do a little research, and educate yourself about the product and how it’s best prepared.
4. Always place the fish away from you when placing it in a pan.
5. Let the fish form a crust when cooking before moving it around the pan.