Fricassée of cod with cockles and mussels

Prep: 20 mins
Cook: 20 mins
Fricassée of cod with cockles and mussels
This recipe was created for Flahavan's by Michelin star chef Ross Lewis. This is a delicious and creative way to use oats as part of your dinner. 

4 x 160g (6oz) pieces of cod – cut into 4 large chunks each
600mls approx. of white wine fish sauce
4 small leeks – cut into rondelles
4 tbsp. Flahavan’s pinhead oatmeal
2 tbsp. Flahavan’s progress oatlets
40 mussels
40 cockles
Chopped flat leaf parsley
Chopped tarragon (optional
2 tbsp. olive oil
3 banana shallots- finely minced
1 clove garlic – finely chopped
1 sprig thyme
2 star anise
100g (4oz) chopped mushrooms
100ml Noilly Pratt Dry Martini
2 tbsp. Pernod
200mls white wine
500mls fish stock including the mussel and cockle stock
Lemon juice
Pinch of cayenne pepper
400mls cream

The mussles and cockles can be cooked ahead of time with a little white wine, garlic and mirepoix (diced onion, carrot, celery and leek) and any soft green herbs.

Sweat the some garlic and mirepoix in a large pan. Then add the mussels, cockles and 1 cup of white wine and place the lid on the pot and steam until the shellfish begin to open.

Take off the heat, leave the lid on the pan until the shellfish are cool enough to take from the shells.

Then strain the stock through a sieve or muslin to remove any sandy sediments and reserve for use in the sauce.

Sweat together the shallots, garlic, mushroom and star anise in the olive oil.

Deglaze the pan with the white wine and vermouth. Then add the fish stock and reduce all of the liquid by half. Add the cream and thyme, bring to the boil and reduce by half.

Finish with the pernod, a dash of lemon juice, salt and cayenne pepper to taste. Then set aside.

Simmer the chunks of cod and oats in the white wine fish sauce for approx. 4-5 minutes on a low heat, do not boil, until the cod is almost cooked.

Then add the shellfish along with the rondelles of leek which can already be pre-blanched and refreshed.

Simmer for a further 2 minutes and then finish with the soft green herbs and a generous splash of lemon juice.

Serve with boiled rice or new potatoes and a selection of vegetables

This recipe is courtesy of Flahavan's


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Shellfish, Dairy, Fish

Recipe Type
Dinner, Entertaining


Special Info
Egg free

Level of Difficulty

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