Cod with a spring broth of asparagus Jersey Royals and mussels
Ingredients
- 250g Jersey Royal potatoes
- 4 skinless cod loins, about 150g each
- about 3 tbsp vegetable oil
- 200ml dry white wine
- 300ml fish stock* (made from 1 stock pot or cube)
- 1 x 250g bunch asparagus, trimmed and roughly chopped
- 400g mussels in the shell, cleaned
- 50g wild garlic, shredded (or 2 crushed garlic cloves plus 50g sliced spring onions)
- zest and juice of 1 lemon
- 1 tsp concentrated miso paste (we used Yutaka)
- 80g unsalted butter, diced
- ½ x 30g pack flat-leaf parsley, leaves picked and shredded
Instructions
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