Cod with Mussels & Spinach by Magnus Mumby

   This is an incredibly quick meal to create and is a good example of one pot cooking. By this I mean that all the goodness of the ingredients is kept in the pan and served with the meal so that none of the nutrients are lost.
   This is a dish that will always remind me of sitting outside on a summer's day with a cold glass of wine while enjoying a delicious healthy lunch. This dish can also be served in one big serving dish in the centre of the table so that eve-ryone can help themselves. It's wonderful to be able to enjoy such a meal with good company, what life is all about really, and I think we lose track of things like that.
   Of course, all ingredients should be organic whenever possible, and
any seafood should be caught in a sustainable manner.

Ingredients:
4 x 6 oz/170g-180g Cod Fillets or Other White Firm Fish (Skin On)
1-2lb / 500g-1kg Fresh Mussels (Scrubbed)
6 tbsp Extra Virgin Olive Oil
1 tsp Finely Chopped Garlic
1lb / 450g Boiled New Potatoes Sliced
Large Pinch Saffron
Good Shot of White Wine
6 oz / 170g Fresh Spinach Leaves (washed)
Handful Chopped Parsley and/or Tarragon

Method:
1. Sear the cod in a fry pan and transfer to a hot oven for 10 minutes.
2. Meanwhile in a large skillet, pour in the extra virgin olive oil, add the garlic and cook for 30 seconds.
3. Then sauté the potatoes for a couple of minutes making sure not to catch the garlic. Pour in the white wine and add the saffron and the mussels and put on a lid or cover the skil-let with a tray. Shake pan from time to time.
4. After 3-4 minutes, check to see if the mussels have opened. When they have, add the spinach leaves and herbs and shake pan again. Cover with the lid for 30-40 seconds.
5. As soon as the spinach has wilted, take off the heat. Divide mussels between 4 pasta bowls and top with the cod, spooning around the lovely juices.
6. Serve with fresh lemon or sprinkle with gremolata (finely grated lemon zest, garlic and parsley).