BROTHY COD WITH PEAS AND MUSHROOMS
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Provided by Kay Chun
Categories dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
- Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
- Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
- Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
- Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.
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macabenlarbernardita Serrapico
m-serrapico@aol.comThis recipe is a winner!
Amy Bethell
a_b@yahoo.comI'm not a big fan of fish, but I really enjoyed this dish.
Caitlin Murray
m.c48@gmail.comThis dish is a great way to get your kids to eat fish.
abul khair
abul.k74@gmail.comI love the combination of flavors in this dish. The cod, peas, and mushrooms go together perfectly.
mokoena lebohang
l.mokoena74@hotmail.comThis is a great recipe for a quick and easy weeknight meal.
Md Romjan
md@yahoo.comI used frozen cod fillets and they worked just fine. The dish was still very flavorful and delicious.
Dylan Johnson
dylan55@hotmail.co.ukI didn't have any peas, so I used green beans instead. It turned out great! The green beans added a nice crunch and flavor to the dish.
Festina Omoruyi
f_o82@yahoo.comThis dish was a bit too bland for my taste. I added some extra salt and pepper, and it was much better. I also think it would be good with some lemon juice.
Ahmad Hassan Khan
ahmad.h@aol.comThe cod was a bit overcooked, but the broth was still very good. I'll try again next time and make sure to cook the cod for a shorter amount of time.
Prince Benedict
benedictp@gmail.comThis dish was easy to make and turned out delicious. The cod was flaky and moist, and the broth was flavorful and savory. I served it with mashed potatoes and it was a perfect meal.
Jesse Rodriguez
jesse.r81@hotmail.frI'm not a huge fan of fish, but this dish was surprisingly good. The cod was cooked perfectly and the broth was very flavorful. I'll definitely be making this again.
Ahmed Derbala
derbala.ahmed@yahoo.comThis recipe is a keeper! The cod was cooked to perfection and the broth was so flavorful. I added a few extra vegetables, such as carrots and celery, and it turned out even better. Definitely recommend!
Daniel Owolabi
daniel_owolabi70@hotmail.comI followed the recipe exactly and the dish turned out great! The broth was flavorful and the cod was moist and flaky. I served it with rice and it was a hit with my family.
Nora Mochi
mn@gmail.comThis dish was absolutely delightful! The cod was cooked perfectly, and the peas and mushrooms added a wonderful flavor and texture. I will definitely be making this again.