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Poached Cod in Asian Style Soup

Cod pieces poached in a savory broth with lots of fresh vegetables. Incredibly easy and fast to make, this is a nice, light but substantial and healthy meal.
Prep Time15 mins
Active Time15 mins
Course: Main Course
Cuisine: Asian
Keyword: asian inspired, asian soup, fish, healthy meals, light meals, seafood
Yield: 4

Materials

  • 2 tablespoons roasted sesame oil
  • 2 scallions, thinly sliced (white and green part separated)
  • 1 thumb-sized piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 quart chicken or vegetable stock
  • 2 cups napa cabbage, thinly sliced (bok choy could be used instead)
  • 1 cup fresh mushrooms, sliced (any variety such as cremini, shitake, button, oyster)
  • ½ cup red bell pepper, thinly sliced (or any sweet pepper)
  • 1½ tablespoons soy sauce
  • 4 cod filets (or any other flaky, white fish)
  • 1 cup snow peas, sliced in half
  • cilantro, coarsely chopped, for garnish (optional)
  • salt, for seasoning
  • black pepper, for seasoning

Instructions

  • Heat a large shallow saute' pan or saucepan over medium heat. Once hot, add the sesame oil, scallion whites, ginger and garlic. Cook for 1 minute or just until the garlic starts to barely brown.
  • Add the chicken or vegetable stock and bring to a simmer. Add the cabbage, mushrooms, peppers and season with a pinch of salt. Bring back to a low simmer. Cook for 5-7 minutes. If soup is a little thick, add ¼-½ cup water to thin a little (vegetables will release water as they cook). Season cod filets with salt and pepper.
  • Add the soy sauce to the soup and stir. Add cod filets. Simmer gently for another 5 minutes, partially covering pot with a lid. Add snow peas to soup and cook for 1 minute or until tender crisp. Taste soup for seasoning. Add a bit more soy sauce (or salt), if needed. Serve immediately garnished with scallion greens and cilantro, if desired.

Notes

-Any vegetables that cook fairly quickly could be used here. Some ideas: thinly sliced zucchini, celery, carrots, water chestnuts, small broccoli or cauliflower florets, thinly sliced Japanese eggplant, fresh or frozen peas, sugar snap peas, shredded kale or swiss chard and baby spinach. Use up what you have on hand.
-more filets of fish could be poached in this soup for anyone who wants a heartier portion.
-red pepper flakes could be added to the soup with the ginger and garlic for spiciness or serve soup with chili oil at the table.