Seared Cod Filets with Roasted Vegetable-Chili Broth and Sage Pesto

Seared Cod Filets with Roasted Vegetable-Chili Broth and Sage Pesto

pan-seared cod
Serves 100
  • Roasted Vegetable-Chili Broth
    • 2 ounces olive oil
    • 2 pounds red onion, finely diced
    • 4 ounces garlic chopped
    • 2 cups white wine
    • 1 gallon clam stock
    • 1 gallon vegetable stock
    • 10 pounds red peppers, julienne
    • 10 pounds yellow peppers, julienne
    • 1 pound jalapeno peppers, seeded and julienne
    • 4 pounds pearl onions, roasted
    • 1 ounce salt
    • 1 ounce black pepper
    • 1 cup honey
  • Cod
    • 50 pounds codfish, cut into 8-ounce portions
  • Sage Pesto
    • 1 pound sage leaves
    • 1 pound parsley leaves
    • 4 ounces garlic
    • 4 ounces pine nuts
    • 2 ounces Parmesan cheese
    • 2 ounces olive oil
    • 2 ounces water
  1. For roasted vegetable-chili broth, sweat the onions and garlic in olive oil in a saucepan over medium heat. Add the peppers and sauté. Add wine, clam stock and vegetable stock. Bring to a boil. Reduce heat to a simmer. Add pearl onions. Add salt, pepper and honey. Continue to simmer and strain broth.
  2. For cod, sear filets until internal temp reaches 150 degrees Fahrenheit.
  3. To make the sage pesto, blend all ingredients together in food processor.
  4. Place cod filet on plate, spoon broth over, and add dollop of sage pesto.

Nutrition facts:

Per 1/100 of recipe 259 calories 41 grams of protein 13 grams of carbohydrates 2 grams of fiber 8 grams of sugar 522 milligrams of sodium 4 grams of fat ( 1 grams of saturated fat ) 95 milligrams of cholesterol

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