Broth for cooking fish:
1 1/4 cups defatted chicken broth
1 1/2 cups water
6 sprigs fresh cilantro
1 teaspoon minced ginger
2 cloves garlic, peeled and crushed
3 black peppercorns and 1/2 teaspoon salt
1 slice of lime
1 pound cod, cut into 2-inch pieces
Broth for serving:
1 tablespoon each olive oil, minced ginger and minced garlic
5 cups defatted chicken broth
Salt and pepper, to taste
8 ounces angel-hair pasta, cooked
2 ripe medium-sized tomatoes, seeded and cut into 8 pieces each
1 head of broccoli (about 1 1/2 pounds), cut into florets and blanched
4 scallions (3 inches of green left on), sliced on the diagonal, for garnish
4 thin lime slices, for garnish
2 tablespoons chopped flat-leaf parsley or slivered basil, for garnish
1. Bring all fish broth ingredients except cod to a boil in a large skillet;
reduce to a simmer. Add cod; simmer 7-8 minutes or until fish is cooked
through. Gently remove cod to a plate with a slotted spoon; reserve.
2. Prepare serving broth: Place olive oil in a heavy saucepan over low heat.
Add ginger and garlic; cook over medium-low heat for 3 minutes.
Add broth and cook, partially covered, for 10 minutes. Season with salt
and pepper. Let steep, covered, 15 minutes longer. Strain the broth into
another saucepan; set aside. Heat before serving.
3. Arrange cod, pasta, tomatoes, and broccoli in a pinwheel fashion in each of 4 large bowls.
Top each with 1 1/4 cups hot serving broth. Sprinkle with scallions.
Place a lime slice in the center of each and garnish with parsley or basil.
Serve immediately.
Makes 4 servings.