A French summer classic - cabillaud au vapeur (steamed cod sounds slightly less exciting!) cooked in a aromatic lemongrass broth.
Ingredients
1 lb fresh, wild caught cod
half a white onion, sliced
1 stalk of lemongrass, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh chives, chopped
1 fresh lime
salt, pepper
olive oil
Instructions
Place onion, lemongrass, tarragon, the juice of half of the lime, a tablespoon of oil, a pinch of salt and pepper, and two quarts of water into a deep pot (that can fit a steamer on top). Cover and bring to boil.
Reduce to a simmer that's producing steam under the cover. Secure the steamer with fish on top of the pot, cover, and cook for 10-12 minutes. *you can also place the fish directly into the broth, just note that it will cook faster that way*
The steamed cod should be flaky and light. Top it with fresh chives and more lime juice before serving.
Recipe by Saffron and Honey at https://saffronandhoney.com/cabillaud-au-vapeur/