Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Sunday, December 4, 2022

Cod with Scallion Ginger Soupy Noodles

Given how easy this was to prepare, I was surprised how much my family raved about it…just the kind of recipe I love. And a perfect meal after last week’s three-day turkey fest. For a pound of cod, thinly slice a two-to-three-inch piece of pealed ginger then place the coin shaped slices in a shallow pot with a little bit of oil over low heat. Once it starts to become fragrant, stir in three or four chopped scallions. After a few minutes, add a cup of clam stock. While that’s simmering lightly, salt and pepper the cod and cut into portion sized pieces. Next, cook your rice, soba, or udon noodles as directed on the package, then drain and set aside. Fifteen minutes before dinner, turn the heat on the clam broth up to medium then slide in the cod and cover. Once it starts to bubble, turn the heat to low and let simmer for about 7 or 8 minutes, or until the cod is nearly cooked through. It will depend on the thickness of your fillet. Before plating, salt and pepper the broth to taste. Then place some noodles in the bottom of each bowl, followed by a piece of cod, and lastly, the broth with ginger and scallions.

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