Facebook Instagram
Reservations
Order Online

Broth-Poached Cod with Herby Roasted Winter Vegetables & Crispy Shallots

Stop what you are doing and plan to make this recipe ASAP. The flavors and textures that are oging on in this dish are truly special; it tastes indulgent yet is so light and healthy. This recipe will impress family and friends and most of the components can be prepped ahead, so it’s great for a small dinner party. IF you haven’t tried Herbes de Provence, you really should. It’s great on roast chicken, vegetables, seafood, and pork. It’s available at Littleton’s Market! Poaching fish in a savory broth is one of the best and easiest ways to enjoy the flavor of the fish. Try it- you won’t be sorry you did. 

*Adapted from Wolf’s Kitchen*

INGREDIENTS

INSTRUCTIONS

For the Vegetables

  • 6 carrots, peeled, cut in half lengthwise, then slice 1/4″ thick on the bias
  • 1 large red onion, rooted and removed, cut into 1/2″ julienne
  • 1 bag small red or yukon potatoes, 1″ dice
  • 1-2 small turnips, peeled, 1/2″ dice
  • 2 tablespoons Herbes de Provence
  • Olive oil, to coat

For the Crispy Shallots

  • 1 shallot, peeled and sliced in thin rings
  • Avocado oil for frying (or other high heat oil)

For the Fish

  • 4, 6 oz. portions of Halibut, Cod, or other whitefish of your choice
  • 32 oz vegetable borth (we love Aneto natural)
  • 1/4 bunch chopped flat leaf parsley

Vegetables

  1. Begin by preheating the oven to 425 degrees F. 
  2. Prep all of the vegetables; think about how you would like to eat them in your soup spoon. Feel free to add any other root vegetable, allium, or aromatic you may like in a brothy dish. 
  3. Toss all chopped vegetables in olive oil and a healthy dusting of herbs. Roast in a single layer on a baking sheet covered with parchment or foil. 

Shallots

  1. Once shallots are thinly sliced, heat up a pan over medium-high heat. The size of the pan should accomodate about a quarter cup of oil so it is 3/4″ deep. 
  2. Pour about a quarter cup of oil into your pan. Heat until shimmering, add in the sliced shallots, and stir to separate. Let them be for a minute before stirring to promote browning on the pan side. Cook, stirring occasionally, until golden brown on all sides. 
  3. Remove shallots from pan and place on a paper towel-lined plate to cool and crisp up while you cook your fish. Try not to eat them while you finish cooking! 

Fish

  1. In a pot with a fitted lid, bring the vegetable broth to a boil while the shallots are frying. Salt to taste. The size of the pot sould accomodate your 4 fish filets so that they are nearly or fully submerged in the broth. 
  2. Once the broth has come to a low boil, place the 4 halibut portions in the broth. 
  3. Place the lid on and turn the heat to the lowest setting, barely bulbbling. Poach for 8-10 minutes or until internal temp reads 140 degrees. 

To Serve

  1. Place the roasted vegetables in your bowl. (If roast ahead of time, make sure they come to room temperature before plating) Top the vegetables with the fish filets and ladle broth into the bowl. 
  2. This is not intended to be soup, but rather a brothy dish, so the fish will sit above the broth. But, this is your meal so play with the amounts and cater to your preference. 
  3. Finish with crispy shallots and parsley. The shallots are key for flavor and crunch, so don’t be shy here! 
Scroll to Top