Cod with Gingered Bok Choy, Sweet Potatoes & Lemongrass Broth Recipe
Yesterday, I shared one of my favorite new discoveries for shopping all things healthy, Thrive Market. As mentioned, the blog that accompanies it is just as appealing as the market itself – especially the recipes. Case in point: this beyond delicious Cod with Gingered Bok Choy, Sweet Potatoes & Lemongrass Broth from Merce Muse. Paleo-friendly and grain-free, it features some of my favorite flavors, and can be made with any type of fish or even tofu if you’re vegan! XXJKE
- Cod with Gingered Bok Choy, Sweet Potatoes, and Lemongrass Broth by Merce Muse for Thrive Market
Cod with Gingered Bok Choy, Sweet Potatoes, and Lemongrass Broth by Merce Muse for Thrive Market
- Servings: 4 people
- Course: Mains
Ingredients for the lemongrass broth
- 2 tbsp ghee
- 3 large shallot
- 2 cloves garlic roughly chopped
- 2 stalks lemongrass chopped
- 3 tbsp ginger fresh minced, packed tablespoons
- 2 tsp turmeric
- 2 lime just the zest
- 3 cup 710 ml chicken stock bone stock
- 1 can coconut milk
- 1/2 tsp nutmeg fresh grated
- 1 pinch ginger ground
- 4 tbsp cilantro stalk, chopped
- 1 tbsp honey raw
- 3-4 lime juice
- salt to taste
- pepper to taste
Ingredients for the honeyed sweet potatoes
- 2 large sweet potato thoroughly washed, cut into 1-inch rounds
- 2 tbsp butter
- 2 tbsp honey raw
- 1 tsp salt
Ingredients for the gingered bok choy
- 10 heads bok choy baby, cored and sliced in half
- 3 tbsp coconut oil melted
- 2 tbsp ginger minced
- 1 tsp salt
Ingredients for the cod
- 4 6oz fillet
- salt to season
- pepper to season
- cayenne pepper to season
- cilantro chopped, to serve
Preheat oven to 400 degrees and line two baking sheets with aluminum foil.
For the broth, in a large sauté pan over medium heat, melt the butter and sauté the shallots to caramelize slightly, 4 minutes. Add the garlic, lemongrass, fresh ginger, turmeric, and lime zest and sweat 2 minutes. Pour in the bone stock and coconut milk and stir. Add in the spices, cilantro stems, and honey. Bring the sauce to a boil and reduce the heat. Simmer and let reduce, slightly, 30 minutes. Add the lime juice and season with salt and pepper.
Strain the mixture through a fine mesh sieve and keep warm.
For the sweet potatoes, place them in a medium saucepan with the butter, honey, and salt. Pour in enough water to just cover the potatoes and bring to a boil over high heat and then reduce and simmer, 30 minutes, until the potatoes are tender and most of the liquid has absorbed.
Meanwhile, coat the bok choy with the melted oil, ginger, and salt. Place on a baking sheet and roast in oven, 5 to 6 minutes. Place the baking sheet directly in the refrigerator to cool quickly so they retain their bright green color.
When almost ready to serve, season the cod on both sides with salt, pepper, and a small pinch of cayenne if desired. Place a skillet with the ghee over high heat until the ghee is just smoking. Working in batches, place the fish in the skillet and sear until golden brown, 2 minutes. Turn and sear on other side, 30 seconds. Place the fish on baking tray and continue to cook in oven, 6 to 7 minutes.
To serve, divide the cod, sweet potatoes, and bok choy between 4 bowls. Pour the broth over the cod, garnish with chopped cilantro.