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 dicedgarlic with hot peppers
  • 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, Codolive oil

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.


Place cod fillet on plate, spoon broth over and add dollop of sage pesto.

Nutrition Information

Serving Size: 1/100 of recipe

Nutrition Facts - Cod

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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