For the Vegetable Broth:
2 qt. water
1 large yellow onion, coarsely chopped
2 celery ribs with leaves, coarsely chopped
2 medium carrots, coarsely chopped
4 garlic cloves, crushed
2 sprigs fresh thyme
2 sprigs fresh parsley
¼ tsp. black peppercorns
For the Vegetables:
12 fingerling or baby potatoes, scrubbed
24 baby carrots
12 asparagus spears, woody ends removed, cut into 2" lengths
For the Fish:
- 6 cod fillets, 5 to 6 oz. each
- 1 tbsp. extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tbsp. finely chopped fresh dill
- 1 tbsp. finely chopped fresh chives
- Extra virgin olive oil, for serving
- Lemon slices, for serving
Our Favorite Way To Serve It Up
Combine all broth ingredients (except the salt) and bring to a boil in a large saucepan over high heat. Reduce heat to medium low and simmer until reduced by about 1/4, about 30 minutes. Strain broth and discard the solids. You should have about 6 cups. Return to saucepan, turn off heat and season to taste with salt.
Cook vegetables separately in boiling water according to list below. Use a slotted spoon to transfer to a baking sheet to cool. Potatoes: 12-17 minutes Carrots: 3-5 minutes Asparagus: 3-5 minutes
Preheat oven to 400ºF. Lightly oil a baking sheet. Place fish on sheet and brush with oil. Season with salt and pepper. Roast until fish is barely opaque when flaked in the thickest part, about 10 minutes. Remove from oven.
Meanwhile, bring broth back to a boil. Cut potatoes in half lengthwise. Add vegetables to broth and drop heat to a bare simmer to reheat.
To serve family style, transfer roasted fish to a platter. Sprinkle with the herbs and lemon slices. Pour the vegetables and the broth into a soup tureen. Instruct guests to ladle the broth and vegetables into a wide soup bowl and top with a fish fillet.
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