This is a superb dish, tasty and sophisticated, lush and comforting. The soup is lively and luxurious, the lettuce is lifted to new heights by the sautéing process, and the cod and mussels go incredibly well together. The piquancy is created through the combination of the flavours of shallots, capers and gherkins. Whilst lovely with cod it also works incredibly well with sea bass. . Buy two good big fillets, and cut each one in half; each diner gets a half fillet.

4 slices from a big fillet of cod, skin on, about 125g each

20 mussels

200g iceberg lettuce leaves, taken from the outside of the head of lettuce, torn into halves

20g very finely chopped shallots

1 medium plum tomato, skinned, seeded and finely chopped

1 litre Vegetable Nage or Stock

1 tsp double cream (seriously, that's all you need!)

80g butter

half a glass of dry white wine

15g capers, preferably the salted ones, rather than the ones that come in vinegar, soaked in cold water for 5 minutes and drained

20g sweet gherkin, finely chopped, soaked in cold water for 3 minutes and drained

Lovely bread and chopped parsley to serve

• Bring a small amount of water to the boil in a small saucepan, and add the chopped shallot. Simmer for three minutes, then drain, and rinse with cold water. Set aside

• Bring the nage to a rolling boil, and reduce by half. Whisk in the cream, and 50g of the butter

• Melt the rest of the butter in a small pan, and add the lettuce leaves. Stir gently for 3 or 4 minutes over a medium heat till they’re wilted. Set aside, keep warm

• Heat a medium sized saucepan till it’s good and hot, put the mussels in, followed by the wine, put the lid on tight, and cook over a medium heat for 3 minutes. Set aside in their juice

• Bring the nage back to a simmer, add the capers, gherkins, tomatoes, onion and the mussels with their juice. Keep warm

• Divide the lettuce leaves between four soup plates. Fry the cod for 2-3 minutes, skin side down, and a minute, skin side up. Place a piece of cod in each bowl, pour the mussels and nage around, scatter with a pinch of chopped parsley, and serve immediately with bread and butter