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Codfish with Mussels, Shrimp, Swiss Chard, & Polenta*

Serves 4

1-1/4 lb green Swiss chard
1 C white wine (use a fresh, crisp, dry wine)
1/2 C water
2 large shallots, finely minced
3/4 tsp dried thyme
1/4 tsp grated orange peel
16 mussels, beards removed, and washed well
2 1b codfish fillet
12 medium shrimp, peeled and deveined
1/2 C finely diced tomato
1/4 C finely diced leek, washed well
3 T freshly chopped basil
2 T olive oil
Sweet Red Pepper & Black Olive Polenta

Wash Swiss chard several times in cold water; shake off excess water. Slice the stems into 1/2-inch pieces and cut large leaves in half (leave small ones whole). Put wine, water, shallot, thyme, and orange peel in a large non-corrosive pot that has a lid.

Thirty minutes before serving, put mussels into the pot with the wine mixture. Steam, covered, over medium-high heat until mussels just open, about 5 minutes (they should be slightly undercooked). Remove mussels in their shells immediately. Strain broth through a double thickness of cheesecloth (to eliminate any sand or grit that may have been in the mussels); squeeze all juice out of the shallots and herbs so that all of their flavor remains in the broth.

Broil codfish for about 10 minutes, depending on thickness. While it’s cooking, bring strained broth to a boil. Toss the shrimp in the broth until they just loose their transparency and start to turn white, about 5 minutes depending on size (they should be slightly undercooked). Remove shrimp immediately.

About 1-1/2 to 2 C of broth should remain in the pot. Add the tomato and leek; simmer for a few minutes to reduce the mixture slightly. Reduce heat to low to keep broth warm. Steam Swiss chard over boiling water until stems are tender, about 5 minutes. When the cod is just about done, add the basil and olive oil to the broth, then return the mussels and shrimp to the broth to warm them.

Place Swiss chard on a warm serving platter. Arrange cod, mussels, and shrimp on top. Pour warm broth over all. Garnish with lemon if desired. Serve with Sweet Red Pepper & Black Olive Polenta.


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