Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
Broth for Cooking Fish:
1 1/4 cups defatted chicken broth
1 1/2 cups water
6 sprigs fresh cilantro
1 teaspoon minced ginger
2 garlic cloves -- peeled, crushed
3 black peppercorns
1/2 teaspoon salt
1 slice lime
1 pound cod -- cut 2" pieces
Broth for Serving:
1 tablespoon olive oil
1 tablespoon minced ginger
1 tablespoon minced garlic
5 cups defatted chicken broth
Salt -- to taste
Freshly-ground black pepper -- to taste
8 ounces angel-hair pasta -- cooked
2 medium ripe tomatoes -- seeded, and
cut into 8 pieces each
1 head broccoli - (abt 1 1/2 lbs) -- cut into florets, and blanched
4 scallions, 3" of green left on -- sliced on the diagonal, for garnish
4 thin lime slices -- for garnish
2 tablespoons chopped flat-leaf parsley -- for garnish (or slivered basil)
Bring all fish broth ingredients except cod to a boil in a large skillet; reduce to a simmer. Add cod; simmer 7 to 8 minutes or until fish is cooked through. Gently remove cod to a plate with a slotted spoon; reserve.
Prepare serving broth: Place olive oil in a heavy saucepan over low heat. Add ginger and garlic; cook over medium-low heat for 3 minutes. Add broth and cook, partially covered, for 10 minutes. Season with salt and pepper. Let steep, covered, 15 minutes longer. Strain the broth into another saucepan; set aside. Heat before serving.
Arrange cod, pasta, tomatoes and broccoli in a pinwheel fashion in each of 4 large bowls. Top each with 1 1/4 cups hot serving broth. Sprinkle with scallions. Place a lime slice in the center of each and garnish with parsley or basil. Serve immediately.
This recipe yields 4 servings.