Fish with carrots and parsnips in carrot-cilantro broth over baby spinach
Fish second courses
This recipe is based on Jerry Traunfeld's Halibut in Carrot Cilantro Broth from his The HerbFarm Cookbook. Although the original recipe uses Halibut, I have made it with cod, stribed bass - even fluke, adjusting the poaching period accordingly. <br /> <br />Yesterday, the weather on Long Island thawed enough for me to pull a bunch of colorful carrots and parsnips that were still in the ground when the frost caught me by surprise, as it always does. They added a nice touch to this light but warming dish. <br /> <br />If there is leftover broth, it makes a killer soup base with the addition of greens, vegetable broth, chick peas and whatever else is floating around.
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