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 cubed Wixter Seafood Norwegian Cod
(1 inch x 1 inch)
1/4 cup cleaned chanterelle mushrooms, quartered
1/4 cup cleaned, sliced shitake mushrooms
1/4 cup enoki mushrooms, ends trimmed
1/4 cup very thinly sliced onion
1 1/2 tablespoons very thinly sliced fresh parsley
1/2 sheet nori, cut into very fine strips
Fleur de sel and freshly ground black pepper
8 teaspoons yellow miso
5 cups Dashi
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 four minutes before serving.

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