Steamed Mussels and Pollock with Mashed Potatoes
Drizzle the pollock with lemon juice. Rinse the mussels, remove the beards and discard any open shells.
Peel the onions, quarter and thinly slice. Heat 4 tablespoons olive oil in a saucepan and sweat the onions until softened. Add the wine and fish stock and bring to a boil. Add the mussels, cover and cook until the shells open. Remove from the pot and set aside. Discard any unopened shells. Boil the liquid down and season with salt and pepper. Return the mussels to the pan, cover and set aside to keep warm.
Meanwhile, steam the pollock until cooked to your liking. Season with salt and pepper.
Scrub the potatoes thoroughly and cook in salted water until fork-tender. Let cool briefly, peel and mash with 4-5 tablespoons olive oil and 1 teaspoon dried thyme. Season with salt and pepper. Arrange the mussels, pollock and mashed potatoes on serving plates. Serve immediately with a glass of white wine, if desired.