Spring Brodo with Cod, Asparagus, and Peas

Cod gently poached in Kettle & Fire Lemon Thyme Broth, plated with asparagus and peas, and finished with a generous pour of the hot broth tableside. Five ingredients, Mediterranean in feel, broth-forward.

Why You'll Love Spring Brodo with Cod, Asparagus, and Peas

Brodo is what fills the gap between soup and main course. The broth carries the dish and you finish it tableside, hot and floral with thyme. The cod cooks low enough that it never tightens. Flake it with a spoon. The asparagus and peas are barely cooked, just enough to sweeten. Olive oil and flaky salt at the end pull the whole thing into focus.

Tips and Tricks

• Cod is forgiving until it isn't. The window between just-done and overcooked is about 90 seconds. Pull it the moment the flesh flakes cleanly.
• Don't simmer the broth hard. The thyme is delicate and a rolling boil flattens it. Hold it just below.
• Asparagus thickness matters. Pencil-thin spears need 60 seconds. Thick stalks need a full 2 minutes.
• Ladle the broth at the table if you can. The pour is the moment.

Variations

• Swap cod for halibut, sea bass, or any flaky white fish. Adjust poach time to thickness.
• Stir in fava beans alongside the peas in late spring.
• Finish with grated lemon zest for more citrus lift.

Substitutions

• Cod → halibut, hake, sea bass, or a thick salmon fillet.
• Asparagus → snap peas, baby leeks, or charred spring onions.
• Peas → fava beans or edamame.
• Kettle & Fire Lemon Thyme Broth → vegetable or chicken broth simmered with a strip of lemon peel and a sprig of thyme.

Best served with

• Crusty sourdough for sopping up the broth
• A glass of cold white (Vermentino, Albariño, dry Riesling)
• A simple butter lettuce salad

How to Store Leftovers

Best eaten right away. Poached fish doesn't hold well. If you have leftovers, store the broth and fish separately in airtight containers and refrigerate up to 1 day. Warm the broth gently and add the fish off the heat for 60 seconds to warm through.

Common Questions

Spring Brodo with Cod, Asparagus, and Peas

No ratings yet

Cod gently poached in Kettle & Fire Lemon Thyme Broth, plated with asparagus and peas, finished with a tableside broth pour and a drizzle of olive oil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Mediterranean-Inspired

Calories: 904

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 cod fillets 4 to 6 oz each, skinless
• 1 asparagus small bunch asparagus
• ½ cup peas fresh or frozen
• 16 oz broth carton 16 oz Kettle & Fire Lemon Thyme Broth
• 2 tablespoon olive oil good olive oil for finishing
• flaky salt to taste

Equipment

• wide saucepan with lid
• Slotted spoon
• small ladle
• Chefs knife
• Shallow Bowls

Method

 

1. Trim the woody ends off the asparagus. Slice on a sharp bias into 2-inch pieces.
2. If using frozen peas, set out to thaw.
3. Pat the cod dry. Season both sides with flaky salt. Let rest 10 minutes.
4. Bring the Kettle & Fire Lemon Thyme Broth to a bare simmer in a wide saucepan.
5. Drop the asparagus into the broth and cook 60 to 90 seconds. Lift out and set aside.
6. Lower the heat. Slip the cod into the broth, half-submerged. Add a splash of water if needed.
7. Cover and poach 6 to 8 minutes, until the flesh flakes cleanly.
8. Add the peas at the 5-minute mark.
9. Lift the cod into a wide shallow bowl. Arrange the asparagus and peas around.
10. Ladle the hot broth over the top.
11. Drizzle with olive oil and finish with flaky salt.

Nutrition

Serving: 2gCalories: 904kcalCarbohydrates: 8gProtein: 162gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 387mgSodium: 1395mgPotassium: 3822mgFiber: 2gSugar: 4gVitamin A: 1181IUVitamin C: 24mgCalcium: 155mgIron: 4mg

Tried this recipe?

Let us know how it was!