Seared Cod in Sweet Pea Broth with Thai Basil Pesto

This dish may feature cod, but the real star is the vibrant sweet peas, showcased in three ways—silky broth, fragrant pesto, and a fresh garnish. A perfect example of their versatility, this recipe brings out their natural sweetness while allowing the delicate cod to shine as a supporting player. The broth itself is so good, you might find yourself sipping it solo!

Sweet Pea Broth

Ingredients

• 2 tablespoons unsalted butter

• 1 small yellow onion, thinly sliced

• 2 cups Chicken or Vegetable Stock (homemade or store-bought, unsalted)

• Kosher salt and freshly ground white pepper

• 1 1/2 cups shelled fresh peas (from 1 1/2 to 2 pounds of pods)

• 1/4 cup fresh Thai basil leaves, coarsely chopped

• 2 tablespoons heavy cream

• 1 tablespoon fresh flat-leaf parsley leaves, coarsely chopped

• 1 teaspoon freshly grated lemon zest

• 2 teaspoons lemon olive oil or extra virgin olive oil

Instructions

1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

2. Add the stock and bring to a boil. Season with salt and white pepper. Stir in the peas and reduce heat to a gentle simmer. Cook for about 8 minutes until peas are tender. Reserve 1/4 cup of peas for garnish.

3. Transfer the remaining broth and peas to a blender. Reserve 1 teaspoon of chopped Thai basil, then add the rest to the blender along with the cream and parsley. Blend until smooth, then strain through a fine-mesh sieve.

4. Return the strained broth to the saucepan and keep warm over low heat.

5. Toss the reserved peas with the reserved Thai basil, lemon zest, and lemon oil. Season with salt and white pepper.

Seared Cod

Ingredients:

• Four 5-ounce skinless cod fillets

• Kosher salt and freshly ground black pepper

• 1 tablespoon canola or neutral oil

• 1 tablespoon unsalted butter, cut into quarters

• 1/2 cup Thai Basil Pea Pesto (recipe below)

• 4 lemon wedges, for garnish

Instructions

1. Preheat the oven to 350°F.

2. Season the cod fillets with salt and black pepper.

3. Heat a large skillet over medium-high heat. Add the oil and swirl to coat.

4. Carefully place the fillets in the skillet, then add the butter pieces. Sear for 3 minutes, then gently flip and cook for another 2 minutes.

5. Transfer the skillet to the oven and roast for 3 minutes, until the fish is opaque and flakes easily.

6. Divide the warm pea broth among four serving bowls. Place a fillet in each bowl, spoon the pesto on top, and garnish with the reserved peas and lemon wedges.

Thai Basil Pea Pesto

Ingredients:

• Kosher salt

• 2 cups fresh or frozen peas

• 1/2 cup packed fresh flat-leaf parsley leaves

• 1/4 cup packed fresh Thai basil leaves

• 3 garlic cloves

• 1/4 cup pine nuts, toasted

• 1/4 cup finely grated Parmigiano-Reggiano cheese

• 1/4 cup extra virgin olive oil

Directions:

1. Bring a medium saucepan of salted water to a boil. Prepare an ice bath.

2. Add the peas to the boiling water and cook until tender (for fresh) or just thawed (for frozen). Drain and immediately transfer to the ice bath. Drain again and transfer to a food processor.

3. Add the parsley, Thai basil, garlic, pine nuts, and cheese. Pulse until a chunky paste forms.

4. With the processor running, drizzle in the olive oil and blend until well combined. Season with salt to taste.

5. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Chef’s Tip:

For a deeper flavor, try roasting the peas for the pesto at 375°F for 10 minutes before blending. This enhances their natural sweetness and adds a subtle nuttiness to the dish. Enjoy!

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