for 4 people

Mushrooms

1 tbsp	olive oil
100 g	shiitake mushrooms, cut into approx. 2 cm pieces
2 dl	chicken bouillon
2	spring onions incl. green parts, cut into thin slices
½	star anise

Fish

2 ½ dl	coconut cream
250 g	thin green asparagus
500 g	Royal cod fillets, cut into 4 pieces
200 g	shelled mussels, slightly defrosted
¾ tsp	salt
a little	pepper

How it's done

Mushrooms

Heat the oil in a pan. Add the mushrooms, fry for approx. 3 mins. Pour in the chicken stock, add the spring onion and star anise, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 5 mins.

Fish

Pour in the coconut cream, bring to the boil again. Add the asparagus, fish and mussels, reduce the heat, leave to infuse for approx. 5 mins., season, plate up.

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