One of the more common varieties of fish, here cod is seared after being coated with a fine powder of ground, dried shiitake mushrooms. Autumn vegetables and pasta garnish this rich broth for an uncommon twist to a common fish.
Chef tip: To blanch the vegetables, plunge them into boiling water and remove after 2-3 minutes. Immediately transfer to an ice water bath to stop the cooking process.
This recipe is from The Culinary Institute of America's cook book, Gourmet Meals in Minutes. Take the class inspired by the cookbook.
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