#codlife Ginger Mushroom Broth with Cod and Bok Choy
Effortless dinners are my specialty and being in the process of documenting a lot of what I toss together is putting a marquee on this approach to dinnertime as a strength and a skill that a lot of my friends desire to have or learn!
Effortless does not take away my love of slow food as there is certainly a time and place for everything. Bring on the colder weather and Saturday stews.
This is a fairly easy broth that I intensified the flavor using dried and fresh mushrooms. Dried mushrooms are at many supermarkets but you can always use an assortment of fresh.
Black Garlic? What on earth is that? Garlic that has been fermented to a sweet umami state. Available at specialty stores, this is worth having in whole bulb, paste or dried powder form.
Find it here.
Ginger Mushroom Broth with Cod!
1 Large Knob Garlic, sliced thinly or cut into matchsticks
2 cups Cremini Mushrooms
2 Tbsp Black Garlic
2 Tbsp Sunflower Oil
2 Tbsp Soy Sauce (or to taste)
1.5 tsp Ground Black Pepper
1 Bunch, Scallions
4 cups Water
1.5 pounds Cod
6 Bunches, Baby Bok Choy
2 Cups Brown Rice, cooked
1. In a heavy bottomed pot heat oil with ginger.
2. Wash and slice scallions into thin disks. Place the bottom half of the scallions (white and firm green part) into the pot with the ginger.
3. Saute scallions and add black garlic powder or smashed black garlic cloves.
4. Add mushrooms and black pepper. Saute.
5 Meanwhile cut bok choy in half and sear cut side down in a heavy bottomed skillet with sunflower oil for 5 minutes.
6. When mushrooms are tender add soy sauce, water, scallions and bok choy to pot. Bring to a simmer for 5 minutes.
7. Cut cod into small 2-3 ounce portions. Place in broth and allow to return to a simmer for 3 to 4 minutes or until cod is tender.
8. Serve with brown rice, chili paste and additional soy if desired.