Brothy Cod With Peas and Mushrooms

By Kay Chun

Published April 6, 2021

Brothy Cod With Peas and Mushrooms
Beatriz Da Costa for The New York Times. Food Styling: Rebecca Jurkevich.
Total Time
30 minutes
Rating
4(759)
Comments
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In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.

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Ingredients

Yield:4 servings
  • 3tablespoons extra-virgin olive oil
  • ½small yellow onion, thinly sliced (about ½ cup)
  • 3garlic cloves, thinly sliced
  • 2tablespoons minced fresh ginger
  • 6ounces fresh shiitake mushrooms, stemmed and sliced ¼-inch thick (about 2 cups)
  • Kosher salt and black pepper
  • 1cup pearl couscous
  • 1(8-ounce) bottle clam juice
  • 1½pounds skinless cod fillet, cut into 1½-inch pieces
  • 1cup thawed frozen peas
  • ¼cup chopped scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

460 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 43 grams protein; 870 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.

  2. Step 2

    Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.

  3. Step 3

    Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.

  4. Step 4

    Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.

  5. Step 5

    Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.

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Ratings

4 out of 5
759 user ratings
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Comments

dab223

I found the broth a little lacking so added a teaspoon of miso paste. Seemed a good add.

Meg

This dish is simple, elegant, and quick to make, but I do wish it had more flavor. After reading the notes, I added 2 T of yellow miso paste to the clam juice and water, but I was underwhelmed the first night. Leftovers the next day were much more flavorful! I’m thinking that instead of water, I’d use mushroom broth or veggie stock, and add a 1/2 cup of white wine into the mushrooms, onion, garlic, and ginger.

Tom A

I used the clam juice as well as two cups of Dashi Bonito stock (from powder). Everyone in the family loved it. It would also be good with some added greens.

Bruce

My wife is allergic to clams, so we used an anchovy-based fish sauce that worked well. I would also suggest halving the amount of cous-cous for a brothier soup, particularly if you are planning for leftovers.

Mary A

Made this with some changes: added Redboat fish sauce, 3 tablespoons of dill, and some hot peppers. Used broth instead of water. Next time, I will only add 4 cups of liquid. It was good.

Heidi

This was good but five cups of water was too much liquid and contributed to the blandness. I would do three next time and add the Miso paste.

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