4 pieces of skinless cod fillet
1 kg mussels, cleaned
salt and freshly ground black pepper
175 ml dry white wine
6 dill or coriander stalks
4 medium leeks
1 small onion, peeled and finely chopped
60 g unsalted butter
1 heaped tbsp finely chopped dill or coriander
150 ml double cream
Rinse the mussels and put them in a large saucepan with the wine, dill or coriander stalks and onion. Put the lid on and put over a high heat for 2-3 minutes, just sufficient to steam open the mussels. Discard any which remain closed.
Strain the cooking juices through a fine sieve and reserve. When the mussels are cool enough to handle, remove them from their shells.
Season the fish fillets lightly with salt and pepper.
Trim and wash the leeks, quarter lengthways and chop by slicing across the quarters.
Melt the butter in a large, heavy pan, cover tightly and sweat the leeks until just tender.
Push the leeks to one side of the pan and add the pieces of cod in a single layer. Cover and cook the fish gently until done to your liking.
With a fish slice, carefully lift out the pieces of fish, and keep them covered in a warm place.
Add the mussel juices to the pan, and boil to reduce it somewhat.
Stir in the chopped dill/coriander and cream and cook for 2-3 minutes more.
Add the mussels, and let them just heat through before spooning the sauce, leeks and mussels over the cod.
could also substitute with monkfish, haddock or pollack