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. 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. 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. 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.
