So as it turns out having a part time Adult Job isn’t much less time out of my week than a full time Adult Job.
Last week I traveled to Memphis for the better half of the week for said Adult Job, then was raging at the Austin Food and Wine Festival (post forthcoming) and this is the first time I can get to some cooking.
I did have some wonderful barbecue in Memphis at The Bar-B-Q Shop (http://www.dancingpigs.com/ – look how awesome THAT domain name is.)
Dry and wet pork ribs, a heap of pulled pork, and sides of baked beans and cole slaw. I also couldn’t resist trying their famous “BBQ Spaghetti” which was spaghetti doused in barbecue sauce and topped with a heaping of pulled pork shoulder. Washed it all down with a Ghost River Golden Ale (http://www.ghostriverbrewing.com/), one of the only local brews around town. Great beer and a great dinner.
Now back to the cod and broth and stuffz. Something about me: I spent the first 17-something years of my life in North Kingstown, Rhode Island. A small-ish waterfront town in southern New England. And us New Englanders LOVE their seafood. Like I shun everyone who doesn’t like any sort of crustacean or fish. Hard. Anyways, it’s tough business to get great sustainable fish in the middle of Texas but I went for it.
Here is poached cod in a tomato mushroom broth (measurements not exactly accurate):
- 3 cups chicken broth (or vegetable would do just fine)
- 1/2 red onion, sliced thiiiin
- 1 little grocery store basket of cherry tomatoes sliced in half. I used little heirlooms which also added nice color…
- 8 oz fingerling potatoes (aka about 8 or so), sliced into 1/4 in slices
- 4-ish oz of mushrooms, sliced (your choice, I used shiitake)
- 5 basil leaves
- 1/4-1/2 teaspoon of red pepper flakes, depending on how much you like heat
- coarse salt
- freshly ground black pepper
- 4-5 skinless cod fillets
- 3/4-1 cup sugar snap peas (add a great crunch)
- 1 tsp fresh lemon juice and a few quarters of lemon for serving
- water as necessary to thin broth
So I just threw the onions, potatoes, shiitakes, half of the tomatoes, basil and chicken into a large, deep skillet along with the broth and brought that to a boil.
I added a little water to the pan to ensure there was enough liquid to poach the fish. Grind in some salt. Once it boils, reduce the heat to a simmer, cover, and cook until the potatoes are softened but still a little crisp (6-8 min).
Season the cod fillets with salt and pepper.
Add to the simmering broth and cover. Continue to simmer until the fish is opaque throughout and just cooked through. Add the snap peas, rest of the tomatoes, and lemon juice and cook a few more minutes until the peas are just warmed through but still have a good crunch.
I finished it up with a slice of lemon, drizzle of olive oil, a slice of buttered toast for dipping and salt to taste. I also miiiight have ate it with a bit of Sriracha, because let’s be real, I want even more spicy.