Wadly bought a new white wine for me to try. He’s such a star!
This is a remake of a recipe I pulled off the internet. The original calls for parsley instead of cilantro. I have to admit, I’m not a fan of parsley. The original recipe has no veges. Can you imagine me eating a dish without veges? Steak makes sense with vege sides, cod soup doesn’t.
Ingredients include Pacific cod, shrimp, carrot, zucchini, green onion, green pepper shiitake mushroom, fish sauce (small splash), white wine (Quail Run Chardonnay), bone broth, cilantro, basil, salt, garlic oil, sesame oil, butter.
Saute the veges in butter, garlic oil and sesame oil. Start with sliced carrots as they’re the most dense. While they’re cooking slice and add green onion, green pepper, mushroom and finally zucchini. Once the veges are al dente, lift them out of the pan with a slotted spoon. Add shrimp and slices of cod to the pan, turning them to cook both sides. Don’t overcook. Cod is a fragile fish and will fall apart. Add the vegetables back to the pan. Add bone broth, wine, fish sauce and spices. Stir gently, warm through and turn off the heat.
This has a lovely mild but rich flavor. I’m adding it to my favorites. I can picture eating it with a crunchy toasted sourdough slice. Mmmm. I bet Wadly has his with pan toasted home made biscuits.
I didn’t think of adding saffron but you can bet I’ll try it next time. Saffron is awesome with this kind of seafood. Have you ever done Julia Child’s bouillabaisse? It’s awesome! I also didn’t think of garnishing this with toasted sesame seeds. Again, next time.