Thai style cod and mussels zuppetta on fresh spaghetti
To spice up your evening, John chose an exotic recipe, which scents are going to send you to another universe for Valentine. This spicy Thai dish, is rich and complete and is packed with flavours. The basis; a court-Bouillon, prepared with coconut milk, flavoured with Masaman (curry paste), chillies, fresh ginger and kaffir leaves, in which he poache fresh cod and mussels, served on a bed of fresh spaghetti. Totally delightful!
|Prep time: 15 minutes|
|Cooking time: 35 to 40 minutes|
|Servings or yield: For 4 people|
|Difficulty level: Easy|
|1-pound fresh mussels|
|4 cod filet, 4 to 6oz each|
|300 g fresh spaghetti|
|2 x 400ml cans Coconut Milk|
|2 whole chilli pepper (do not cut unless you like very spicy), optional|
|1 tbsp. sunflower or grape seed oil|
|1 clove garlic, chopped|
|2 tbsp. fresh ginger, peeled and minced|
|1 tbsp. ground coriander seeds|
|6 lemon kaffir leaves, minced|
|½ cup fresh dill|
|1 onion, chopped|
|3 tbsp. Masaman paste|
|2 tbsp. fish sauce|
|1 tbsp. pure palm or regular sugar|
|Zest and juice of 1/2 lime|
In a pan, add sunflower oil, garlic, and ginger and coriander seeds and heat 3 minutes, stirring all the time. Add the coconut milk and 400ml water; bring to boil then simmer over medium uncovered, for 10 minutes.
Add the Massaman paste, fish sauce, lime zest and juice, sugar, onions, dill and simmer over medium for 10 minutes.
Using a strainer, drain coconut broth to another pan, pressing solid ingredients with a wooden spoon. A
dd cod and mussels and continue cooking over medium heat another 5 to 7 minutes or until fish is cook to your liking.
Meanwhile, cook spaghetti, drain and keep warm.
Divide the noodles between 4 bowls and pour the soup on top, dividing the cod and mussels equally and serve right away.