Sous-vide cod – saffron mussel broth & fennel

Cod cooked silky at low temperature in an aromatic saffron mussel broth with fennel. Precise and elegant — a dish for the full-bodied Louré.

Fish & Seafood Category

25 MIN Prep time

45 MIN Cook time

4 people Servings

Preparation

Mussel broth

Sweat the shallot and finely diced fennel in olive oil, add the mussels, deglaze with vermouth and cover until they open. Shell the mussels and strain the broth through a sieve.

Refine the saffron broth

Reduce the broth briefly with the saffron and cream and season to taste.

Cod sous-vide

Season the cod, vacuum-seal with a little olive oil and cook at 50 °C for about 30 minutes.

To serve

Arrange the cod on the fennel, add the mussels and pour the saffron broth around, scatter with parsley.

Why this wine?

The calm depth of the Louré carries the creamy saffron broth and the silky texture of the cod without covering the delicate sweetness of the mussels.

Good to know

Tips & insights

Lightly salt the cod before vacuum cooking; this firms the delicate flesh and keeps it juicy.
Sous-vide at about 50 to 52 degrees cooks the cod silky and leaves it just glassy.
Open the mussels in vermouth and use the strained liquid as the aromatic base for the saffron sauce.
Let the saffron steep briefly in a little warm stock, so it releases its colour and aroma fully.
Shave the fennel finely and cook it only briefly, so it keeps its bite and freshness.

Frequently Asked Questions

Which wine pairs with sous-vide cod with saffron and mussel stock?

The Louré. Its calm depth carries the creamy saffron stock and the silky texture of the cod without overpowering the fine sweetness of the mussels. The Prélude brings salty freshness that further emphasises the fennel and the maritime note of the dish.

What temperature does the cod need sous-vide?

About 50 to 52 degrees yields a silky, just-glassy centre. Cod has delicate muscle fibres that quickly turn dry and flaky at higher temperatures. Salt the fillet lightly beforehand and cook it only until it is evenly warmed through.

Can I prepare the dish without a sous-vide device?

Yes. Cook the cod gently in the oven at low heat, or poach it in the warm mussel stock. The result is a little less even but equally juicy, provided you do not let the fish boil and take it off the heat in time.

What must I watch for with the mussels?

Soak the mussels beforehand and sort out damaged or open ones that do not close when tapped. Open them briefly in vermouth and use the strained stock. Mussels that stay closed after cooking should be discarded.

The wine to pair