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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups defatted chicken broth |
1 1/2 cups water |
6 sprigs fresh cilantro |
1 teaspoon minced ginger |
2 cloves garlic, peeled and crushed |
3 black peppercorns and 1/2 teaspoon salt |
1 slice of lime |
1 pound cod, cut into 2-inch pieces |
1 tablespoon each olive oil, minced ginger and minced garlic |
5 cups defatted chicken broth |
salt and pepper, to taste |
8 ounces angel-hair pasta, cooked |
2 ripe medium-sized tomatoes, seeded and cut into 8 pieces each |
1 head of broccoli (about 1 1/2 pounds), cut into florets and blanched |
4 scallions (3 inches of green left on), sliced on the diagonal, for garnish |
4 thin lime slices |
2 tablespoons chopped flat-leaf parsley or slivered basil, for garnish |
Directions:
1. 1. Bring all fish broth ingredients except cod to a boil in a large skillet; reduce to a simmer. Add cod; simmer 7-8 minutes or until fish is cooked through. Gently remove cod to a plate with a slotted spoon; reserve.
2. 2. Prepare serving broth: Place olive oil in a heavy saucepan over low heat. Add ginger and garlic; cook over medium-low heat for 3 minutes. Add broth and cook, partially covered, for 10 minutes. Season with salt and pepper. Let steep, covered, 15 minutes longer. Strain the broth into another saucepan; set aside. Heat before serving.
3. 3. Arrange cod, pasta, tomatoes, and broccoli in a pinwheel fashion in each of 4 large bowls. Top each with 1 1/4 cups hot serving broth. Sprinkle with scallions. Place a lime slice in the center of each and garnish with parsley or basil. Serve immediately.
4. Per serving: 377 calories, 60g carbohydrates, 22g protein, 6g fat, 17mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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