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A bowl of fish fillet in broth is garnished with asparagus spears and green peas. A box labeled Bone Broth is partially visible in the upper right corner on a dark surface.

Spring Brodo with Cod, Asparagus, and Peas

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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 904
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Notes

Storage: best eaten the same day, since the cod keeps cooking in the residual broth heat. If needed, store the cod, vegetables, and broth separately in the fridge for up to 1 day and reheat the broth gently before combining.

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