Norwegian Cod in Miso Broth

Chef Ludo's beautiful soup makes the perfect light lunch on a cool summer day. A cold seaweed or sesame-spinach salad along with sake pairs well with this dish. Presented to you by Wixter Seafood and Chef Ludo Lefebvre. 


20 pieces of Wixter Seafood Norwegian Cod, cut into 1-inch cubes
1/4 cup Chanterelle Mushrooms, cleaned and quartered
1/4 cup, Shitake Mushrooms, cleaned and sliced
1/4 cup Enoki Mushrooms, ends trimmed
1/4 cup Onion, very thinly sliced 
1 ½ tbsp Fresh Parsley, very thinly sliced 
½ Nori sheet, cut into very fine strips
8 tsp Yellow Miso
5 cups Dashi
Fleur de Sel and Black Pepper, freshly ground
Chive blossoms, for garnish


STEP 1: Divide the mushrooms, onion, nori, and parsley among 4 miso soup bowls.
STEP 2: Score the fish and place in the bowls. Sprinkle the cod with fleur de sel and pepper. 
STEP 3: Smear 2 teaspoons of the miso on the edge of each bowl.

STEP 4: Place the dashi in a heavy small saucepan, then cover and bring the broth to a simmer over high heat.
STEP 5: Immediately pour the simmering broth into each prepared bowl, covering the fish and mushrooms completely.
STEP 6: Garnish with the chive blossoms and let the fish and mushrooms cook in the broth for 4 minutes before serving.