Seared Cod Filets with Roasted Vegetable-Chili Broth and Sage Pesto
Yield: 100 servings
Ingredients, Roasted Vegetable-Chili Broth
- 2 ounces olive oil
- 2 pounds red onion, finely diced
- 4 ounces garlic chopped
- 2 cups white wine
- 1 gallon clam stock
- 1 gallon vegetable stock
- 10 pounds red peppers, julienne
- 10 pounds yellow peppers, julienne
- 1 pound jalapeno peppers, seeded and julienne
- 4 pounds pearl onions, roasted
- 1 ounce salt
- 1 ounce black pepper
- 1 cup honey
Procedure, Roasted Vegetable-Chili Broth
In a saucepan over medium heat, sweat the onions and garlic in olive oil. Add the peppers and sauté. Add wine, clam stock and vegetable stock. Bring to a boil. Reduce heat to a simmer. Add pearl onions. Add salt, pepper and honey. Continue to simmer and strain broth.
Ingredients, Cod
- 50 pounds codfish, cut into 8 ounces portions
Procedure, Cod
Sear cod until internal temp reaches 150° F.
Ingredients, Sage Pesto
- 1 pound sage leaves
- 1 pound parsley leaves
- 4 ounces garlic
- 4 ounces pine nuts
- 2 ounces Parmesan cheese
- 2 ounces olive oil
- 2 ounces water
Procedure, Sage Pesto
Blend all ingredients together in food processor.
Plating
Place cod fillet on plate, spoon broth over and add dollop of sage pesto.
Nutrition Information
Serving Size: 1/100 of recipe
% Percent Daily Values are based on a 2,000 calorie diet
Source: Harvard University Dining Services
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