Mussels, cod, green kale and saffron
What you need:
1 kg mussels
50g thin strips of fresh cod
50 g of butter
2 chopped shallots
1 fennel cut into quarters
6 cups white wine
1 large handfull of chopped green kale
1 bay leaf
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
2.5 dl cream
1/2 teaspoon saffron
2 garlic cloves
salt and pepper
1 small dash of Pernod
Mix butter with saffron, finely chopped garlic, smoked paprika and cayenne pepper. Set aside
Fry the chopped shallots and 1 clove of garlic in a bit of butter.
Pour in the white wine together with 1 bay leaf and bring to a boil.
Add the cleaned mussels (discard any mussels that do not close tightly) and cook, covered, for 4-6 minutes or until all mussels have opened.
Pour the mussels in a strainer with a bowl underneath for the stock to be saved.
Take out the mussels, except about 12-16 pieces to stay in the shells.
Rinse and dry the pot and put in the spicy butter.
Once it has melted pour in the sifted stock
Add the cream.
Bring to a boil, that it gets a little creamy.
Season with salt and pepper.
Add a splash of Pernod.
Arrange the mussels in four deep warm plates
Add some strips of raw cod
Drizzle with the raw green kale
Pour over the steaming hot soup that the cod will get warmed up.
Serve with good bread