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🍽️ Tender Cod in Aromatic Vegetable Broth

474 kcal · 30 min · 4 servings

Ingredients

• 8 spring onions
• 300 g fresh broad beans
• 500 ml fish broth (bouillon)
• 1 tsp chili oil
• 100 ml dry white wine
• 40 ml Pernod
• 4 cod fillets (approx. 180 g each)
• 4 sprigs dill
• sea salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Trim off the tough ends of the spring onions.
3. 3. Cut half of the spring onions into diagonal slices.
4. 4. Simply halve the other half of the spring onions in the middle.
5. 5. Rinse the beans briefly under running water.
6. 6. Let the beans drain well.
7. 7. Add the vegetable broth, oil, wine, and Pernod (an anise-flavored liqueur) to a pot.
8. 8. Bring the liquid to a boil.
9. 9. Add the halved spring onions and the beans to the broth.
10. 10. Reduce the heat to a low setting.
11. 11. Let the ingredients simmer gently for about 5 minutes.
12. 12. Rinse the cod under cold water.
13. 13. Pat the cod dry with a kitchen towel.
14. 14. Wash the dill sprigs.
15. 15. Pick the dill leaves off the stems.
16. 16. Season the broth with salt and pepper.
17. 17. Reduce the heat again so the liquid is about 70 degrees Celsius.
18. 18. Add the cod to the hot broth.
19. 19. Add the remaining spring onions to the pot.
20. 20. Add the dill leaves to the pot.
21. 21. Poach (cook gently in hot liquid) the fish for around 10 minutes.
22. 22. Taste the dish one last time before serving.

Nutrition per serving

• kcal: 474
• Protein: 60 g · Fett/Fat: 4 g · Carbs: 35 g