Cafe un deux trois' Mussels & Salt Cod Panroast with Roasted Garlic & Fennel

By akselden

Ingredients

• 1 lb mussels, shucked and de-bearded
• 6 oz Salt Cod, Soaked in milk for 72 hours, in refrigerator, changing milk every day
• 1 bulb Fennel, julienne
• 1 red onion, julienne
• 4 tablespoons roasted garlic puree
• 3 tablespoons mixed herbs, (chervil, chives, rosemary', sage, thyme, etc.)
• 1 carrot, julienne
• 1/2 cup julienne tomato
• 2 tablespoons paprika
• 1 tablespoon sliced garlic
• 1/3 cup Worcestershire
• 2 cups heavy cream
• 4 cups fish juice (or no salt dam juice)
• 4 new potatoes, sliced in thin coins
• 1 tablespoon butter
• 1/2 cup pernod

Preparation

Step 1

Poach cod for 3 minutes in boiling water, cool, flake, reserve. Place butter in 14" high sided skillet, add all non liquid ingredients, except mussels, saute until onions begin to wilt. Add all liquids, bring to a boil and lower heat. Simmer 3-5 minutes. Add mussels and cover. Simmer 3-4 minutes until mussels open. Serve with crusty bread and white wine.