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Categories:Viewed: 123 - Published at: 9 years ago
Ingredients
- 1 2/3 lbs cod fillet, thawed if frozen, cut into cubes
- None None juice of 1 lemon
- 1-2 tsp mustard seeds
- 2 tbsp butter
- 1 None onion, diced
- 2 1/4 lbs cucumber, peeled, deseeded and sliced
- 1/2 cup whipping cream
- 14 oz can lobster bisque
- 5 tbsp dry white wine
- 2 oz cooked jumbo shrimp
- 3-4 tbsp chopped dill
Method
- Mix the cod and lemon juice together and season with a little salt. Toast the mustard seeds in a pan without oil for 1-2 mins. Remove from the pan.
- Heat the butter in a large saucepan, add the onion and saute for 3-4 mins, until translucent. Add the cucumber and saute for 1-2 mins. Season. Mix in the cream, soup and 1 cup water. Bring to a boil and simmer for 2-3 mins. Mix in the wine and cod and simmer for 5-10 mins until cooked through. Transfer to a serving dish and sprinkle with the shrimp, mustard seeds and dill.
