Cod loins with mussels in spiced tomato broth, smoky eggplant cream, and crispy cauliflower couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant cut side up on a baking tray, rub it with 1 tablespoon olive oil, add 2 garlic cloves, a pinch of salt, and pepper, and roast for 25 minutes until very tender and browned.

2. 2

   Meanwhile, pat the cod loins dry with paper towels and season them with 1/2 teaspoon salt, black pepper, 1 teaspoon smoked paprika, and the zest of half the lemon.

3. 3

   In a wide pot, heat 1 tablespoon olive oil over medium heat. Sauté the shallot for 3 minutes. Add 2 minced garlic cloves, the remaining smoked paprika, cumin, and red pepper flakes, and cook for 30 seconds.

4. 4

   Add the crushed tomatoes, fish stock, and white wine. Simmer over medium heat for 8 minutes until the broth thickens slightly.

5. 5

   Add the mussels, cover the pot, and cook for 4 to 5 minutes until they open. Remove the mussels with a slotted spoon and keep warm. Discard any that do not open. Keep the broth over very low heat.

6. 6

   Scoop out the roasted eggplant flesh and place it in a blender or food processor with the roasted garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and pepper. Blend until smooth and creamy. Keep warm.

7. 7

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the riced cauliflower, a pinch of salt, and pepper, and sauté for 4 to 5 minutes until tender but still slightly crisp. Stir in the mint, half of the parsley, and 1 tablespoon lemon juice. Set aside.

8. 8

   In the same skillet, add the remaining tablespoon of olive oil and sear the cod loins for 2 minutes on the first side. Turn carefully and cook 2 to 3 minutes more, until just cooked through and easily flaked.

9. 9

   To serve, spread a layer of eggplant cream on each plate. Top with the cauliflower couscous, then a cod loin and several mussels. Spoon over some of the spiced tomato broth and finish with the remaining parsley and a few grinds of black pepper.