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Poached Haddock With Mussels

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Ingredients
  Haddock fillets/Cod/other thick fillets 2 Pound (Use Fresh Or Frozen)
  Mussels in shells/Clams 4 Pound (About 4 Dozen)
  Dry white wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Onion 1 Small, sliced
  Salt 1⁄2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  White pepper 1 Dash
  Nutmeg 1 Dash
  Chopped parsley 2 Tablespoon
  Potatoes 1 (Parslied)
  Zucchini 1 Cup (16 tbs), cut julienne style
  Carrots 1 Cup (16 tbs), cut julienne style
  Celery 1 Cup (16 tbs), cut julienne style
  Butter/Margarine 2 Tablespoon (Used For Cooking Vegetables)
Directions

Thaw fillets if frozen; cut into serving-size portions.
Clean mussels in cold water.
Scrub shells with stiff brush; rinse thoroughly several times.
Combine wine, water, and onion in large pan; bring to simmering stage.
Add mussels.
Cover; steam about 5 minutes, until shells open.
Remove mussels from shells; set aside.
Strain cooking liquid into large skillet; add fillets and salt.
Cover; simmer 8 to 10 minutes, until fish flakes easily.
Transfer fillets to warm platter; keep warm.
Reduce cooking liquid to 1/2 cup.
Stir in whipping cream, 14 cup butter, pepper, and nutmeg; simmer until sauce thickens slightly.
Add mussels and parsley; heat.
Spoon mixture over fillets.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Seafood
Servings: 
12

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