- Fresh Cod fillet for two (pick out a nice thick piece from your fish monger)
- 1 can low sodium chicken broth
- 1 package Miso soup mix (here I used a single serving packet)
- 1 carrot sliced on an angle
- 1/4 cup dried mushrooms
- 1 Scallion sliced
- 3 tablespoons soy sauce
- 2 cups water
- 2 cups fresh baby spinach (or about two large handfuls)
- 2 cups cooked white rice
In a sauce pan combine water, chicken broth, soup mix, soy sauce, carrots, mushrooms and scallions. Heat over medium heat, bring to a simmer, cook until the mushrooms have been reconstituted and the carrots are tender but still firm. Season with fresh ground pepper. I don't use salt in this recipe (optional) because the soy sauce and Miso soup mix has plenty ;)
Season the cod with freshly ground pepper.
In a fry pan, on medium heat three tablespoons butter, two tablespoons olive oil and one tablespoon soy sauce. When the sauce starts to sizzle (the pan is good and hot) add the cod and sear both sides to caramelize. Remove cod from pan to a plate. Cod should be under cooked in the center at this point.
Pour the broth and vegetables into the fry pan, scraping up all the browned bits from the bottom the pan. Add the cod back into the broth and cook until done and flakes with a fork.
Ladle some cooked rice into a large soup or pasta bowl. Add a piece of cod with broth and vegetables on top of the rice. Place the baby spinach around the bowl (the heat from the broth with wilt the spinach no need to cook).
Serve with a great Chardonnay.