Breton cotriade with fish, potatoes and mussels

Ingredients

For 1 serving

• Cod120 g
• Mackerel70 g
• Mussels600 g
• Potatoes150 g
• Onion50 g
• Fish stock450 ml
• Apple cider vinegar10 ml
• Butter5 g
• Thyme2 g
• Parsley4 g
• Saltto taste

Contains: lactose, shellfish, fish, celery,

Method

1. Clean the mussels: scrape the shells, pull off the beards and rinse well, discarding any broken or open ones. Slice the onion; peel the potatoes and cut them into wedges; cut the filleted cod and mackerel into pieces of about 4 cm.
2. Melt the butter in a saucepan over medium-low heat and sweat the onion for 4 minutes, until translucent.
3. Add the potatoes, thyme and fish stock, bring to the boil and cook over medium-low heat for 15 minutes, until the potatoes are almost tender; season with salt.
4. Lay the cod and mackerel on top of the potatoes and cook gently for 6 minutes without stirring, until the flesh is opaque.
5. Add the mussels, cover and cook for 4 minutes, until they open; discard any that stay closed.
6. Off the heat sprinkle with the cider vinegar, chop the parsley and serve with the parsley on top.