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.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons extra-virgin olive oil
- ½small yellow onion, thinly sliced (about 1/2 cup)
- 3garlic cloves, thinly sliced
- 2tablespoons minced fresh ginger
- 6ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch thick (about 2 cups)
- Kosher salt and black pepper
- 1cup pearl couscous
- 1(8-ounce) bottle clam juice
- 1 ½pounds skinless cod fillet, cut into 1 1/2-inch pieces
- 1cup thawed frozen peas
- ¼cup chopped scallions
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.