Poached Cod Fish In An Miso Spinach Broth Recipes

ROASTED COD WITH SHIITAKES IN MISO BROTH

Steps:

• Preheat oven to 450°F with rack in middle.
• Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
• Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
• Meanwhile, prepare soup according to package instructions.
• Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

POACHED COD FISH IN AN MISO SPINACH BROTH

Steps:

• 1. Heat the olive oil and sesame oil in a Dutch oven and cook onion with salt and pepper over med-high heat until soft. Stir in mushrooms and cook until soft. Add garlic and red pepper flakes. Cook for a minute more.
• 2. Stir in spinach and a splash of soy sauce. When spinach is wilted stir in the chicken broth, water, soy sauce, fish sauce, ginger and mirin.
• 3. Bring to a boil reduce heat to low and simmer. Stir in miso and udon noodles. Cut cod fish loins in half and place in broth. Cover and poach fish until it is cooked and flakes.

COCONUT-POACHED FISH WITH BOK CHOY

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

MISO-POACHED BLACK COD WITH BABY BOK CHOY

Steps:

• For the black cod: Combine the miso paste, dashi and kombu with 1 gallon of water in a stockpot and bring to a simmer. Cook, 5 minutes, then remove the kombu. Transfer some of the broth to a shallow pan and add the cod. Cook, keeping the heat at a very low simmer, covered, until cooked through, about 7 minutes.
• For the vegetables: Preheat the oven to 375 degrees F. Fill a large bowl with ice water and set aside. Bring a large pot of heavily salted water to a boil, then add the bok choy and cook, 30 seconds. Transfer the bok choy to the ice bath. Set aside.
• Slice the crimini and shiitake mushrooms. Remove the stems from the beech and honshimeji mushrooms. Drizzle some oil over the mushrooms and sprinkle them with salt and pepper. Roast until charred on the edges, about 20 minutes.
• For the cilantro oil: Meanwhile, blend the cilantro with the oil in a blender on high for 3 minutes. Set aside.
• For the pickled onions: Bring the sugar, vinegar, 1 cup water and 1 cup salt to a boil in a small saucepan. Place the onions in a medium bowl and pour the liquid over. Let steep 10 minutes.
• For serving: Arrange 2 to 3 bok choy leaves on each of 4 plates. Top each with a piece of cod and add some broth. Add some mushrooms and drizzle with cilantro oil. Garnish with salmon roe, togarashi, scallions and pickled onions.