Cod is such a versatile fish, thanks to its flaky texture and mild flavor. That’s why Bobby Flay likes to braise it in an umami-rich broth full of miso, ginger, and garlic, plus some fresh veggies and a splash of sake for flavor. The end result? Perfectly cooked fish in a so-tasty-you-wouldn’t-think-it’s-actually-healthy soup that you’ll be slurping by the spoonful.
Watch now to see Bobby prep this simple-yet-full-of-flavor broth in real time:
Then read on for the full recipe.Print
- 2 tablespoons canola oil
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons fresh ginger, peeled and grated
- 1 cup dry sake
- 2 cups water
- 6 shiitake mushrooms, stems removed, caps thinly sliced
- 2 large oyster mushrooms, thinly sliced
- 2 tablespoons white miso paste
- 2 teaspoons low-sodium tamari
- 4 dashes toasted sesame oil
- 2 6-ounce Cod fillets, cut into 3-inch pieces
- Kosher salt
- Freshly ground black pepper
- Juice of 1 lime
- 1/4 cup snap peas, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sliced scallions
- Heat 2 tablespoons of canola oil in a large deep-sided skillet or Dutch oven over medium heat until it begins to shimmer. Add the shallots, garlic, and ginger and cook until they are soft and become colorless and fragrant, about 2 minutes. Carefully add the sake and allow the alcohol to burn off, another 2 minutes. Add 2 cups of water, the mushrooms, miso paste, tamari, and sesame oil into the cooking liquid and whisk to combine.
- Season cod fillets lightly with salt and pepper.
- Bring the broth to a boil, reduce to a simmer, and gently place the cod fillets into the broth. Cover with a tight fitting lid and allow broth and fish to braise for 5-10 minutes on a low simmer, until fish is flaky and just cooked through.
- Add the lime juice, scallions, cilantro, and the snap peas to the broth and stir to combine. Ladle into bowls and serve.