Today, you are going to learn a new recipe – the spicy fish and the mussels. Very similar to fish pie but there is slight difference. In this recipe, you are using various seafood – prawns, cod and mussels. The recipe is slightly difficult and takes much time also. Therefore, this becomes the best recipe for cooing when you have plenty of time, especially weekends. Now go through the recipe and try to imitate each guideline. You may try going through the whole recipe first and then then makes the preparation followed by final cooking. If you try, do share your experience here.
Preparation Time – 1 Hour
Cooking Time – 1 Hour And 15 Minutes
Total Time Taken To Prepare This Recipe – 2 Hour And 15 Minutes
Servings – 6
Level – Difficult
Ingredients That Will Be Required For Preparing This Recipe:
Butter – 85 gram
Peeled, cored and cut into large size parsnip – 750 gram
Peeled and cut into medium size chunks potatoes – 500 gram
Fresh fish stock – 300 ml
Plain flour – 50 gram
Chopped large onion – 1
Fresh mussel that is also scrubbed clean – 1 kg
Fresh fish stock – 300 ml
Medium curry powder or paste – 1 teaspoon
Coconut milk – 400mml can
Cooked tiger prawns – 1—gram
Icelandic cod fillet that is skinned and cut into large cubes – 750 gram
Chopped fresh coriander – 1 pack
Let’s Read More About The Recipe Now:
Take a pan filled with water and add parsnip and potatoes to it. Allow these two ingredients heat and then boil for 15 minutes or until tender. Finally drain the water and mash the leftover ingredients in the pan. Add 25 gram of butter and seasoning as per your taste to the ingredients and then mash all of these ingredients well. Once done, set the pan with the mash aside.
Take another large pan and pour stock to it. Place the pan on heat and wait till it starts boiling. Do add mussels to the pan. Stir and then cover with a lid. Leave the pan to steam for about 3 minutes or until the shells in the pan open due to heat. Drain this mixture into a colander and place over a large bowl to reserve the stock. Do check for the shells. If you find any, discard. Also, if there is any un-opened mussel, discard it as well. Finally cover the mussels that are cooked. This is important to prevent them from drying.
Now, in this step, you have to do something with the remaining butter. Melt the butter first and then add the onion to it. Fry the onions for 5 minutes or until it turn tender. When it does, add curry powder followed by flour. Mix and stir cook for about 1 to 2 minutes. Next, add coconut milk and about 3 to 4 teaspoon of the reserve mussel stock. Stir these ingredients well until well combine and you are left with a smooth sauce. E it is formed, leave aside for some time probably 5 minutes or until it is thickened.
Now it is time to put the cod to the sauce and make it simmer for one more time. Let it cook for about 3 to 4 minutes while stirring it occasionally. Make sure that while stirring, you don’t break the cod. After cod, add mussels, coriander, prawns and season accordingly. Cook stirring for some time, pour into a large ovenproof dish. Over this mixture, spread some parsnip mash. You need to be very careful while stirring because the cods are very tender and may creak due to over stirring or using force.
Set the oven at 200 degree Celsius. The preheated oven makes the cooking easier.
This is the last step of the recipe. You need to be careful about this step too else, the entire effort may go into vain. You need to set the grill first. Heat the grills and then cook the above mixture in it. Cook till you find the mash really golden in color and crusty with tis texture. Although the hot the recipe, the better it tastes but this might vary here a little. Before serving it, you need to set it aside for some time so that it become little cold. It may take about a couple of hours. Make sure that it is covered when it is set aside. After cooling it for a few hours, shift into the oven and allow it to stay there for some 35 to 40 minutes. It should turn hot by this time.
Now that he recipe is cooked thoroughly. All you are left with is to serve it. Divide into as many servings as you want although 6 would be the best. Do place a lemon wedge besides to add some more taste.