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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 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
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cod fillets 4 to 6 oz each, skinless
  • 1 bunch asparagus
  • ½ cup peas fresh or frozen
  • 16 oz lemon thyme broth
  • 2 tablespoon 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. Season the cod on both sides with flaky salt 2 to 3 hours ahead, uncovered on a rack in the fridge, or right before it goes into the pot. One hour is the floor. Pat it dry before cooking.
  4. Bring the lemon thyme broth to a bare simmer in a wide saucepan. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
  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.

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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