Martin Wishart’s simple poached cod loin recipe is served with a delicate white wine sauce, peas and some sweet, plump mussels.


  • 1 knob of butter
  • 1 garlic clove, finely chopped
  • 1 banana shallot, finely sliced
  • 1/2 tbsp plain flour
  • 100ml white wine
  • 300ml fish stock
  • 4 skinless cod fillets
  • 24 mussels, washed with beards removed
  • 1 dash of double cream
  • 100g fresh peas, cooked
  • 1/2 tbsp parsley, chopped


  1. To begin, make the sauce – this will be used to poach the cod. Place a wide pan (with a lid) over a medium heat and add the butter. Once bubbling, sweat the garlic and shallot until soft but without colour.
  2. Sprinkle in the flour then add the white wine, stirring constantly so there are no lumps. Reduce the liquid to a glaze consistency.
  3. Pour in the fish stock and bring the contents of the pan to the boil.
  4. Meanwhile, lightly season the cod with a sprinkling of salt and add to the pan of fish stock. Cover with a lid and allow to simmer for 3 minutes.
  5. After this time, carefully turn over the cod and add the mussels to the pan. Replace the lid and cook for a further 5 minutes.
  6. Carefully remove the cod from the pan and place on a tray. Remove the mussels, discarding any that haven’t opened, and place on the tray with the cod. Cover with tin foil and place in a low oven to keep warm while you finish the sauce.
  7. Pass the sauce through a fine sieve into a clean pan and place over a high heat. Bring to the boil until the liquid is reduced by half, then add the cream. Stir in the peas and parsley to heat through.
  8. To serve, arrange the cod and mussels on warm plates and spoon over the sauce.

Watch Martin cooking this delicious recipe in our video:

Recipe by Martin Wishart, courtesy of

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