Best 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.
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.
ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH
This simple recipe makes a supisingly light and tasty dinner. It is from Gourmet Magazine (Feb. 2008). The miso soup and mushrooms give the code a meaty flavour.
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 232.8, Fat 9.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 94.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.2, Protein 31
MISO-POACHED BLACK COD WITH BABY BOK CHOY
Provided by Monterey Salka
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 20
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.
POACHED COD FISH IN AN MISO SPINACH BROTH
I came up with this recipe because I had bought a package of already cooked udon noodles. I was pleased with the results. The soup was savory and delious. I used the left over broth for a rice and vegetable dish. KAME Udon Stir fry noodles is the product I used and will again.
Provided by Kathy Williams
Categories Fish Soups
Time 45m
Number Of Ingredients 16
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.
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