Name: Cod with Creamy Pea Soup, Bacon and Cucumber Salad
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) cod fillets, cut into 4 pieces; 2 tbsp butter; 1 1/2 cups (375 ml) chicken broth; 1 1/2 cups (225 g) frozen peas, thawed; 2 tbsp butter; 1/2 cup (125 ml) olive oil; 3 tbsp (45 ml) green onions, thinly sliced; 3 tbsp (45 ml) olive oil; 3 tbsp mixed tender herbs, finely chopped (such as dill, chervil, basil, tarragon); 2 tbsp roasted shelled pistachios, chopped; 1 tbsp (15 ml) rice vinegar; 1 tsp (5 ml) honey; 3 Lebanese cucumbers, sliced into thin ribbons on a mandoline; 2 thick slices bacon, cut into small dice; Pea tendril microgreens (optional)

Note from Ricardo

To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.

Do not submerge the seal of the bag. Clip the top of the bag to the side of the pot ensuring the seal will not go underwater to prevent liquid from leaking into the bag. It is important to ensure the food is fully submerged in water throughout cooking. If the food bag floats above the water, use a heavy, heat-resistant utensil, a plate or RICARDO magnetic weights to hold the bag down and keep the food submerged.

To cook the cod in a skillet

In a large non-stick skillet over medium-high heat, cook the cod pieces in the butter for 3 minutes or until nicely browned on one side. Season with salt and pepper. Flip the fish over and continue to cook over medium heat for 2 to 3 minutes or until the fish is cooked through.

Cod with Creamy Pea Soup, Bacon and Cucumber Salad

Categories

Ingredients

Cod

Soup

Green Onion Oil

Toppings

Preparation

Cod

Soup

Green Onion Oil

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)