Ling Cod Recipe

Inspired by Water St. Café

Time1h

Serves4

Smoked seafood broth, grilled broccolini, crispy potatoes

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Ingredients

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Seafood

4 pieces Ling Cod fillets

Broth

4 cups Smoked seafood broth

3 cloves Garlic cloves, minced

1 medium Onion, chopped

1 medium Carrot, sliced

2 stalks Celery stalks, chopped

2 leaves Bay leaves

10 to taste Black peppercorns

Vegetables

2 bunches Broccolini

2 tablespoons olive oil

1 teaspoon Celtic sea salt

Potatoes

1 1/8 lb (500 grams) Baby potatoes, halved

2 tablespoons Butter

2 tablespoons Parsley, chopped

Method

Prepare the Broth

Make the Broth

In a large pot, combine smoked seafood broth, minced garlic, chopped onion, sliced carrot, chopped celery, bay leaves, and black peppercorns. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain and set aside.

Cook the Ling Cod

Grill the Ling Cod

Preheat a grill or grill pan over medium-high heat. Season the Ling Cod fillets with salt and pepper. Grill for about 4-5 minutes per side or until the fish is cooked through and flakes easily with a fork.

Prepare Broccolini

Grill the Broccolini

Toss the broccolini with olive oil and salt. Grill for about 3-4 minutes until tender and slightly charred.

Crispy Potatoes

Cook the Potatoes

In a skillet, melt butter over medium heat. Add the halved baby potatoes and cook for about 15-20 minutes, stirring occasionally, until crispy and golden brown. Stir in chopped parsley before serving.