Seared Cod Filets with Roasted Vegetable-Chili Broth and Sage Pesto
Recipe courtesy of Harvard University Dining Services
Serves 100
Ingredients:
- 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
Preparation:
- 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.
- For cod, sear filets until internal temp reaches 150 degrees Fahrenheit.
- To make the sage pesto, blend all ingredients together in food processor.
- Place cod filet on plate, spoon broth over, and add dollop of sage pesto.