Monday, November 14, 2011

cooking: butternut squash soup with cod

growing up, i never ate butternut squash
but craig did
so 2 glorious years ago he introduced me to the oddly shaped veg
we became friends
today i have to share with you a wonderful soup and fish combo
sounds weird
but looks and tastes delightful
begin by peeling and large dicing your squash
don't kill yourself doing this
squash is hard to cut and you will need ALL your body parts to finish cooking this
season the squash with salt, pepper, olive oil, all spice, cumin and fresh thyme
you are going to roast the squash at 450 degrees until soft
while the squash is roasting cut two stalks of lemon grass and sautee them in a large pot with olive oil
once the aroma is released, add one can of chicken broth
reduce heat to low
once the squash is cooked add it to the pot
use your immersion blender and blend the soup
first it will look like puree
keep adding chicken stock until it is to the consistency you prefer
salt and pepper the cod filets and saute
the underside of your fish should be cooked 30% of the way through
the face of the fish should be cooked the other 70%
this will give it the nice coloring
as the fish is cooking
take a small piece of celery and cut a flat edge on the curved portion
place this in the bowl you are going to use
this is going to be the foundation to rest the fish on
it should be steady not rolling all over the place
once the fish is done
ladle the soup into the bowls
place fish on top of celery
garnish with sprig of thyme

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