For this dish, we chose to go with something super simple. A cool, crisp Pinot Grigio pairs perfectly with the meatiness of cod. Adding garlic broth and lemon-accented greens take this meal to the next level. Herbed fettuccine adds flavor and something to soak up all that extra flavor.
Ingredients
1 bunch cilantro, rinsed
1/2 bunch parsley, rinsed
1 bunch basil
4 cloves garlic
1 yellow onion, diced
1 lemon, juiced
2 tsp olive oil
1 tsp salt (smoked or regular)
1-2 lbs cod
1 pkg herbed fettuccine *substitute with gluten free pasta if needed
1 Tbsp paprika *avoid this if you cannot have nightshades
1 Tbsp cumin
1 tsp garlic powder
2 quarts chicken stock, divided
1-2 tsp salt and pepper to taste
1/4 bunch dill, rinsed and chopped *for garnish
Instructions
Combine herbs, garlic, and lemon juice in a blender and puree until smooth. Divide mixture in half.
In a large saucepan, cook half the herb mixture in olive oil for 5 minutes. Add half the stock (1 quart).
In a separate medium saucepan, combine onion, paprika, cumin, and garlic powder, and saute for 5 minutes.
Add fettuccine and the rest of the stock and bring to a boil, then cook according to package instructions for fettuccine minus 1 minute (al dente). Remove from heat, use tongs to pull out fettuccine and place in a separate bowl. Drizzle with olive oil, tossing gently and set aside until ready to use. Reserve any leftover cooking liquid.
While fettuccine is cooking, add fish fillets to herb broth, and season with a sprinkling of salt and pepper.
Poach fish in broth over low heat until opaque and flaky when inserted with a fork, about 10-15 minutes. Add the other half of the herb mixture to the fish and broth and swirl around to mix.
Serve fish and herb broth over fettuccine and top with chopped fresh dill.
Combine leftover broth and reserved fettuccine cooking water to enjoy as leftovers.