Cod fillet, shellfish broth with turmeric

Ingredients:

• 4 cod fillets
• 600g shellfish (mussels, clams, prawns)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons turmeric
• 2 tablespoons olive oil
• 1 1/2 cups white wine
• 1 1/2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Begin by preparing the shellfish. Rinse them with cold water to remove any sand or dirt. Discard any shellfish that are already open.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
3. Add turmeric and stir until the onion is coated with the spice.
4. Add the white wine and chicken broth to the pot. Turn up the heat and bring to a boil.
5. Add the shellfish to the pot, cover, and steam for about 5-8 minutes, or until they open up. Discard any shellfish that do not open.
6. While the shellfish are steaming, season the cod fillets with salt and pepper. In a separate pan, sear the cod fillets over high heat until golden brown on both sides, about 5-6 minutes per side.
7. Remove the cooked shellfish from the pot and keep warm.
8. Strain the broth through a fine sieve into a clean pot. Bring the broth to a simmer.
9. Add the chopped parsley and stir well.
10. Place a cod fillet in each bowl and ladle the shellfish broth over it. Serve the shellfish separately on the side.

Verdict:

This dish is a perfect balance of flavors with the turmeric adding an exotic, earthy touch to the broth. The tender, flaky cod fillet combines harmoniously with the savory shellfish broth. It’s a light yet satisfying dish that’s perfect for an elegant dinner party or a romantic date night.

Serving suggestions:

Serve with a side of crusty bread and a glass of white wine. You can also add boiled baby potatoes or rice to make the dish more filling. Garnish with fresh parsley and lemon wedges for added flavor.