Pan Seared Cod with Asian Broth

If you want to impress your guest, this is the recipe for you.  I made this last night for a girls night in and got great reviews.  This dish is light, flavourful, and leaves your diners satisfied.  This recipe will work well with a variety of fish like Sea Bass, Haddock, or Salmon.   I sometimes like to add some baby scallops to the dish to add a little extra.

INGREDIENTS

  • 24 Baby Potatoes
  • 3 cups Vegetable Broth
  • 3 Green Onions, sliced
  • 1 Garlic Clove, minced
  • 1 tbsp Ginger, minced
  • 1 tbsp Fish Sauce
  • 4 6oz skinless Cod fillets
  • 1 Red Pepper, sliced
  • 1 Carrot, peeled and julienne
  • 1 cup Bok Choy, chopped

DIRECTIONS
Put the potatoes in a large enough pot and fill with water. Season with salt and bring to a boil, 8-15 minutes. Drain the potatoes and set aside. In a skillet, heat, on medium heat, some vegetable oil. Once hot, add the potatoes and cook for 15 minutes, stirring occasionally. Set aside.

In a sauce pan, add broth, ginger, garlic, fish sauce and green onions. Bring broth to a boil and add peppers, carrots and bok choy. Simmer for 4 minutes. Place a strainer over a bowl to separate the vegetables and the bowl. Set both aside.

Season the cod with salt and pepper. Heat some vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet and cook cod for about 2-3 minutes per side (depending on thickness)

Place 6 potatoes in the middle of each plate. Top the potatoes with a layer of carrots, peppers and bok choy. Place a fillet of fish on top of the vegetables and pour the broth around the stack. Garnish with some green onions, and serve.

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