Black Cod and Mussels in Saffron Broth with Italian Parsley and Fennel Salad on top of Zucchini and Summer Squash Spaghetti

Serves 4

4 each Black Cod filets (6 to 8 ounces)
2 bulbs Fennel
1 onion
3 carrots
3 celery stocks
1 Cup White Wine
2 Cups Clam juice

2 Zucchini
2 Squash – Yellow

25 Mussels
1 pinch Saffron
1 bunch Italian Parsley
Olive Oil
Salt and Pepper
2 Lemons

For Broth:
Roughly chop 1 onion and place in deep heated sauté pan with 2 tablespoons olive oil. Roughly chop 3 carrots and 3 celery stalks and add to onions. Once vegetables are tenderSabout 5 minutes, deglaze with 1 cup white wine and bring to boil.  Then add 2 cups clam juice to vegetables and bring to boil. Then add a pinch of saffron threads. Cook on a simmer for 20 minutes. Take off the heat, strain the mixture and reserve broth.

For Fish:
Pour 1 tablespoon olive oil into a hot sauté pan. Season cod filet with salt and pepper and place in hot pan. Cook until the one side down has nice golden brown color, and then flip the filet over. At that point, add mussels to the pan followed by reserved saffron broth and cover for 5 minutes or until all the mussels have opened.

For Zucchini and Squash:
Cut tops and bottoms off zucchini and squash- and julienne using a mandolin.

For Fennel and Parsley Salad:
Cut top off fennel bulb and slice bulb very thin also using a mandolin. Tear leaves of parsley and add to fennel, along with the juice and zest of 1 lemon.

To Plate:
Place julienned zucchini and squash on the bottom of a shallow bowl.  Using a spatula, transfer cod filet from sauté pan to bowl, and place a top the julienned vegetables. Add a couple mussels around the fish and ladle a few spoons of broth around the dish. Top the fish filet with the fennel and parsley salad. Enjoy.