The Weather Outside is Frightful...We've Really No Place to Go... Let it Braise, Let it Braise, Let it Braise

To quote Yukon Cornelius, a character in the Christmas classic, Rudolph the Red-nosed Reindeer, "It's not fit for man nor beast out..."

A huge winter storm has hit the bay area.

The rain is pummeling the streets and lashing at the windows; rendering it nearly impossible to contemplate doing anything more adventurous than staying at home with an old movie & cup of hot cocoa. Except, I can't watch television any more without falling asleep exactly 53 seconds after my head hits the hubby's lap which is my preferred mode for viewing the boob tube i.e. lying on the sofa. I also have a comfy old red cashmere throw he (being the good fatherly hubby he is) makes sure is wrapped around my body so I snuggled up nice & comfy.

Although outdoor excursions are rendered impossible by it, this weather does lend itself to other activities of a stay-close-to-home nature---- braises. Nothing says comfort more than a bowl of something rich & steamy when the weather is raw.

Braising it yourself helps fill the home with wonderful scents and gives you something to do that exerts little effort for lots of reward. It's a great way to clean out the pantry and the fridge, too; something that my small rental definitely requires on a periodic basis. You'd be surprised the crap that accumulates & quickly, too. Hell, I think I still have that can of Easy Cheez I bought to make my ridiculous commercial.

This recipe only needs one pot, which makes clean-up a cinch. The pot, however, should be a good heavy braiser or dutch oven. Le Creuset is the best, accept no substitutes (unless you have no choice, of course. I mean, people who own All-Clad need to eat, too.).

A quick note, the ling cod just happened to be the freshest fish in the market today. Use any firm fleshed white fish like mahimahi, red snapper or halibut; even salmon would work just as well. This is a really fast braise to make unlike most but it is just as hearty & satisfying. I'll be including other types of braising in another post because tis the season to be braising, tra la la la la, la la la la.

Ling Cod with Shitake Mushroom and Fennel Broth

Ingredients:

• 1 lb. of 1-1/2 " thick ling cod, halibut, salmon or mahimahi fillets (about 2 large fillets, cut in half), seasoned with a small amount of salt & pepper on both sides
• 1/3 lb. large shrimp, deveined (optional)
• 2-3 Tablespoons extra virgin olive oil.
• 1 small fennel bulb, sliced
• 1 large shallot, sliced
• 3 slices of fresh ginger root, finely minced
• 1 large or 2 small cloves of garlic, finely minced
• 1/4 lb. fresh shitake mushrooms, sliced
• 1 bunch of broccolini or bok choy
• 1/4 cup dry white wine
• 1/2 cup high quality, low sodium chicken or vegetable broth (Wolfgang Puck's brand is great)
• 2 Tablespoons of reduced sodium soy sauce
• sea salt & fresh cracked pepper to taste
• 1 small bunch scallions, chopped
• half a handful of fresh cilantro leaves, minced
• 1 lime, cut into quarters

Directions:

1. Heat a large braiser or dutch oven over medium heat.
2. Add 1 Tbs. olive oil & a tiny pinch of salt. Add the fennel, cook until softened slightly.
3. Add shallots & ginger. Saute for two minutes; then add shitakes and the remainder of the olive oil along with another pinch of salt & some fresh black pepper.
4. After shitakes have softened, add the garlic, making sure the incorporate it into the stir fry.
5. When garlic is softened, deglaze the pan with the wine; stirring well to get up all the vegetable bits at the bottom of the pan.
6. Add the broccolini, stirring in well to coat with the aromatics. Then add 1 tablespoon of the soy sauce, stirring until evenly absorbed.
7. Add the stock, stirring it in. Lower heat to a bare simmer. Then carefully place each fillet over the vegetables just above the level of the broth.
8. Drizzle the remaining soy sauce evenly over the fillets. Sprinkle half the cilantro & half of the lime juice over the fish.
9. Cover tightly with lid and allow the fillets to poach for 7 minutes. Turn fillets over once halfway through. Check for doneness, fillets are done when center is opaque & edges are slightly flaking. Do not over cook. Remove from heat.
10. Place the fillets in warm bowls. Ladle the broth & veggies over the fish and sprinkle with the remaining lime & cilantro over each dish. You can also serve it over jasmine rice or buckwheat soba noodles by placing them in the bottom of the bowl then adding the fish & broth.

Serves 2 hungry people as a soup or 4 people if you serve it with rice or noodles.