Brothy Cod With Peas and Mushrooms
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons extra-virgin olive oil
- ½small yellow onion, thinly sliced (about ½ cup)
- 3garlic cloves, thinly sliced
- 2tablespoons minced fresh ginger
- 6ounces fresh shiitake mushrooms, stemmed and sliced ¼-inch thick (about 2 cups)
- Kosher salt and black pepper
- 1cup pearl couscous
- 1(8-ounce) bottle clam juice
- 1½pounds skinless cod fillet, cut into 1½-inch pieces
- 1cup thawed frozen peas
- ¼cup chopped scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
460 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 43 grams protein; 870 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
- Step 2
Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
- Step 3
Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
- Step 4
Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
- Step 5
Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.
Private Notes
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Cooking Notes
dab223
I found the broth a little lacking so added a teaspoon of miso paste. Seemed a good add.
Meg
This dish is simple, elegant, and quick to make, but I do wish it had more flavor. After reading the notes, I added 2 T of yellow miso paste to the clam juice and water, but I was underwhelmed the first night. Leftovers the next day were much more flavorful! I’m thinking that instead of water, I’d use mushroom broth or veggie stock, and add a 1/2 cup of white wine into the mushrooms, onion, garlic, and ginger.
Tom A
I used the clam juice as well as two cups of Dashi Bonito stock (from powder). Everyone in the family loved it. It would also be good with some added greens.
Arthurs mom
I added 2 tbsp dashi, 2 tbsp miso and a dash of soy sauce to augment the flavor. Really nice recipe for a healthy and quick meal.
vickel
This was quick and easy. It has a mild but very nice flavor. Based on others’ comments I doubled the garlic and ginger and used 8 oz of clam juice and 2 c of vegetable stock. I used 1/2 c of uncooked ditalini instead of couscous and cooked it separately which also speeded things along. I added it with the peas and fish. No need to defrost the peas.
MAKE THIS EXACT RECIPE!
I’ve gone through all the notes and experimented with many of the suggestions. After a number of attempts I’ve decided that the original recipe is EXACTLY the right way to make this dish. Yes, it IS a subtle flavor. That’s, of course, the point. That’s what makes the dish what it is.
dsilverman
Do not use water at all, substitute the 5 cups of water for 4cups mushroom broth and one cup any white wine. if you like extra greens, throw in a handful of arugula when you put in the scallions. additionally, rather than the extra salt and pepper, throw in a squeeze of concentrated, liquid vegetable broth.
lisa
Trying to clean out the cupboard. Crazy thought, going to try with red lentils instead of couscous.
Nate
Made this as written but added 2 Tbsp white miso paste and did not thaw peas. Delicious!
Mary Buford
One of my very favorite recipes! From others' notes I've learned to jazz up the broth and to add some baby spinach at the very end so it is just wilted. It would be fun too to try substituting thin rice noodles for the pearled couscous.
Mighty Tuckles!
This is a keeper! Like others, I jazzed up the broth a bit. I used 4 cups seafood stock, instead of the 5 cups of water, plus white miso, kombu, black lime, and cobanero chili for some heat. Overnight the couscous soaks up broth so the left overs eat a little differently, but equally delicious. Some baby spinach and preserved lemon changes things up a bit for lunch the next day!
Erin
I really enjoyed this recipe with some modifications. I used chicken broth instead of water, and less overall (I didn't want it to be too soupy). I added a bit of miso and soy sauce as some others have suggested (2Tbls of miso, 1Tbls of soy sauce). I used spinach instead of peas because I hate peas, but then found it was missing the sweetness so I added a small amount of honey. A squeeze of lemon over the top when it was finished really made it shine!
AFierro
This seems so elegant, so simple. I followed the steps exactly. At the end, it wanted something, anything to give it a bit more richness. Perhaps soaked water from dried mushrooms? Perhaps a little butter, or more herbs for flavoring? Anything.
ricebowl
I added soy sauce and a bit of miso when serving hot, because it seemed a little bland right off the pot. But I kept leftovers in the fridge without. And so, when as a cold dish, it felt the clarity of ginger without soy or miso was great. When hot, miso and soy made the dish better for me.
Priscilla
Like some cook commenters, I was skeptical broth would have enough flavor, so I used chicken stock. Also didn't have couscous so substituted orzo, which worked fine. Very tasty with the modifications.
Elizabeth
I added Trader Joe’s Mushroom & Company Umami seasoning blend, which added nicely. I think miso was a good idea but did not discover this idea until trying to figure out how I could write myself a note for future reference and found this thread. Chicken broth might also be nice to give it more depth. But I love how easy it is to make and healthy.
Antonine
Yum! Two subs, two adds: I only had baby bella mushrooms, and I substituted Better Than Bullion Fish Base for clam juice. I made everything else as directed, but I thought it was a bit "brown" and bland. (maybe because of no clam juice) I added some fresh tarragon and some tiny sweet red Peruvian pickled peppers (cut in quarters) from the grocery deli. Those brightened up the flavor and added a pop of color and sweetness. Hubby and I agreed this recipe is a keeper.
JTM Planet Brooklyn
Gluten-free option!! I followed many of the suggested changes: increased onion x2, garlic x2, ginger x 1.5, mushrooms x1.5-ish. Added 2T white miso (next time I’ll put it in early, before liquid). Bottle of clam juice, 1 can fish stock, 3 cups veg stock. Substituted red quinoa for couscous 1:1. Put it in as instructed for couscous, added liquid, boiled and then simmered uncovered for 12 mins. Added fish and peas for 5. Tasted *fantastic*!! Thanks to all those who suggested changes.
Antonine
I had the same thought about using quinoa for GF option - I do have GF family & friends
Schwabby
Swapped out water for veggie broth, extra clam juice, and 1/2 cup white wine. More than doubled garlic. Also added a heaping tbsp of miso. Added broccoli and thinly sliced jalapeño with peas at the end. Discovered that adding lemon and some soy improved it. Maybe triple garlic and try lime on the side next time?
Denise
I have a shellfish allergy, what is a good replacement for clam juice?
Michelle H.
This is delicious! I added twice the amount of evo, mushrooms, cod, onion, green onion and ginger. Used a tablespoon of Miso and substituted veggie broth for water. Added salt and pepper to taste with a small amount of red pepper flakes. So good!
Nicole
My partner has a clam allergy, so I used vegetable bouillon instead of clam juice. It was delicious.
susan knox
We like to use stock instead of water and double the couscous. Also do a couple Ts of gochujang while roasting the couscous and about 1/4c of miso paste with the stock
Lisa
Used veggie chicken broth instead of water. No clam juice. No mushrooms. Par boiled string beans. Added more ginger and a squirt of lemon juice at the end as others suggested. It’s a great recipe.
Sophie
Didn't have clam juice so used 2 cans Bar Harbor Seafood Stock and 1 cup of water. Added a splash of tamari at the end. Delish. Light and flavorful. One pot meal. Love the pearl couscous. The peas add a welcome burst of sweetness.
steve
Made a few adjustments and it was delicious. Made it in a wok. Used vegetable broth instead of water. Added a few dashes of cayenne pepper, some miso paste and a few red pepper flakes. Added micro greens over the finished product. Outstanding. Next time I make it I am going to let it sit in the wok for 10 minutes to cool. We noticed the second serving was so much better than the first. And may add up to an additional cup of broth. The couscous really absorbs a lot of the liquid.
judy
I followed the recipe but substituted miso broth (from Trader Joe’s) for the liquid. Loved it.
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