I do love fish but I’m certainly not adventurous enough when it comes to cooking it. I recently went to a lovely London pub and had a dish of sole with brown shrimps which was delectable. My cousin who I was lunching with went for a sea bream dish which had cockles in the sauce. So this got me thinking that both of these ingredients could well be available fresh in the supermarket now and a recipe started developing in my head.
I’m pleased to say I was right and found both cockles and brown shrimps prepared in Waitrose. They were both cooked but it makes little difference to the timings if you use raw ones.
2 cod fillets
100g small cockles
100g brown shrimps
100ml dry white wine
200ml fish stock
50g melted butter
1 garlic clove, crushed
Juice of 1 lemon
Large handful of chopped fresh parsley
If you are using raw cockles, cook them in the white wine and stock until they have opened. Drain and reserve the liquid. Shell the cockles. If they are already cooked and shelled as mine were, simply simmer on low in the wine and stock for about 15 minutes to let the flavours infuse, then drain and reserve the liquid.
Reduce the liquid on a high heat until it’s reduced to about 3tbsps.
In another pan add the butter, garlic, lemon juice and parsley and heat gently until the butter is melted. Add the reduced liquid.
Add a large knob of butter to a non-stick frying pan and heat until melted and hot. Add the cod fillets and cook for about 3 minutes on each side until nicely browned.
While this is happening, add the cockles and the shrimps to the garlic mix , warm through and keep warm on a low heat.
Serve the fish topped with the cockle and brown shrimp sauce.
I completed the dish with new potatoes and asparagus for the perfect taste of spring.
If you can’t find cockles, mussels or clams would work just as well.
A great success! And the first time I’ve cooked using cockles, too. Not the last I can assure you, they were beautifully sweet.