Fried Pollock with a Curried Shellfish Mussel Sauce

This colorful Pollock and mussels shellfish sauce has Indian inspired flavors and is quick enough for midweek, ready in under 30 minutes.
  • 0:30 TIME
  • 1 Portions
Professional chef Daniel Araritei

Daniel Araritei

This recipe was created by Daniel Araritei, Head Chef at Las Iguanas in Braintree for our Chef Sessions Live event. Discover more about the event here.


1 pollock steak skin on 

1 shallot finely diced

1 red chilli diced 

12 washed and de-bearded mussels  

75ml  CHEF® All Natural Shellfish Stock 

75ml CHEF® All Natural Chicken Stock

0.5 carrot ribbons 

0.5 courgette ribbons 

0.5 small leek, thinly sliced 

5 new potatoes 

50 ml double cream 

0.5 tsp ground cumin 

0.5 tsp turmeric 

0.5 tsp ground coriander 

0.5 tsp ground ginger 

0.5 tsp salt & pepper

0.5 tsp flour 

1 tsp oil 

0.5 tablespoon lemon coriander

micro coriander to garnish 


Prep Time: 15 minutes Cooking Time: 15 minutes

  1. Cook potatoes till tender 
  2. Sprinkle the flour onto the skin of the pollock and pan fry
  3. Sweat shallots and diced chilli without colouring. 
  4. Add mussels and the CHEF All Natural shellfish stock and CHEF All Natural chicken stock and cover the pan with a lid. Remove the mussels from the pan. 
  5. In a separate pan sweat the vegetables without colour. 
  6. Add the curry spices and cook for a minute and then add the mussels cooking liquor and reduce by a third, add cream and reduce 
  7. Season and taste! 


The dish is open to many substitutions of fish and shellfish but one key point to remember is that the spices should not be allowed to overpower the main ingredients.