Cod in Ginger Broth

After Thanksgiving, and before the holiday party season starts, give this delicate poached cod a try for a bit of a cleanse. Heat some vegetable oil in a small pot or straight sided sauté pan over medium heat, add a finely chopped onion and cook for a few minutes. Turn the heat to low and add a couple of teaspoons of freshly grated ginger, and a minced garlic clove.

After a couple of minutes, add three cups of miso or vegetable stock and a splash of soy sauce. Once it starts to simmer, add some thinly sliced shitake mushrooms, chopped spinach or bok choy, and scallion. After a couple of minutes, carefully lower the cod fillets into the broth, cover, and cook until the fish is cooked through, seven to ten minutes depending on their thickness.