A new season is upon us and this light, fresh and beautifully green recipe is sure to please. Simple, fast and full of the flavours of spring! Remember to source responsibly by checking the packaging for sustainable fishing methods.
1 tablespoon olive oil
1 cup diced onion
1 cup sliced spring onion or leek
1 tablespoon sliced garlic
1 cup diced heirloom carrot or parsley root
1/2 cup diced celery
1/2 cup dry white wine
1/2 cup vegetable, fish or chicken stock, or water
4 cups cooked sweet peas (I used, blanched frozen) brought to room temperature
1 pound cleaned sliced 1 inch cut cod fillet (Sable, Ling or Atlantic Cod)
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 cup chopped fine herbs (parsley basil, chive, tarragon and or dill) any or all would be great. Thyme and a small amount of mint works well too
1 teaspoon lemon juice
Zest of half a lemon
- Heat a Dutch oven or large pan big enough to hold all the ingredients over low-medium heat, cook the onion, leek, garlic, carrot and celery in the olive oil, without browning, for 3 minutes, stirring occasionally until the vegetables are tender.
- Stir in the peas, add the wine and stock, season with salt and bring to a simmer.
- Stir in half the herbs and add the cod slices, drop small pieces of butter around the fish, then cover the pot and simmer 2 minutes.
- Add the shrimp, cover again to cook an additional 60 seconds or until the shrimp are cooked and warm.
- Remove from the heat, drizzle with lemon juice and more olive oil, zest the lemon over top, sprinkle the remaining herbs and adjust seasoning if necessary.
The broth in this pot is fresh and delicious! Make sure to have some crusty bread to sop it up! Be sure not to overcook the fish (biggest mistake home cooks make when cooking fish) it only takes a couple of minutes and should be delicate and moist.