Wild Alaska Pacific Cod with Mixed Seafood in a Thai Style Broth

This particular flavourful dish was created by Jose Souto – a Senior Chef Lecturer in Culinary Arts at Westminster Kingsway College. Jose has a particular interest and specialisation in fish sustainability and the provenance of food. He has previously worked with many companies looking at ways of promoting their food products and teaching students about the story behind the food they use, as well as performing cooking demonstrations at many major events.

Jose Souto

 

Alaska Pacific Cod with Mixed Seafood in a Thai Style Broth 

THAI BROTH

Recipe: Serves 2

Ingredients

1 tbsp olive oil

1 clove of garlic, finely chopped

1 shallot, thinly sliced into rings

6 live mussels

1 lt fish stock

2 x 150g wild Alaska Pacific cod loins

4 raw king prawns

4 scallops

1 red chilli, deseeded cut into fine strips

2 lemon grass spears, sliced into fine strips

1 small piece of galangal, peeled and thinly sliced

1 small piece of ginger, grated

12 Thai or baby asparagus

2 tbsp chopped coriander

Method

  • Add oil to pan, sweat off garlic and shallots for 3 minutes. Add mussels and a little fish stock. Cover and cook until mussels open
  • Remove mussels and place in covered bowl to keep warm
  • Add remaining fish stock to pan and poach cod, prawns and scallops separately, placing each in covered bowl to keep warm
  • Add chilli, lemon grass, ginger and galangal to fish stock, bring to boil and simmer for 8-10 minutes
  • Blanche asparagus in boiling salted water for 3-5 minutes. Drop into ice cold water
  • Reheat asparagus in fish stock broth
  • Arrange fish in a serving bowl with asparagus. Add coriander to the stock
  • Ladle over hot fish stock broth and serve. Noodles can be served with this disk

 

 

Recipe credit: Alaska Seafood Marketing Institute
Photo credit: Steve Lee

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