Codfish Artichoke Pistachio Parmesan Sage Garlic Broth


4 servings


Sage and Garlic Broth              

1 cup Chicken jus (basic recipe) or chicken stock

½ ounce Bonito flakes   

1 ounce Parmesan cheese rind

4 Sage leaves

1 tablespoon Garlic, peeled and sliced

Fine sea salt and freshly ground white pepper 



Canola oil, as needed

4 (6-ounce) Codfish fillets

Fine sea salt and freshly ground white pepper 

Wondra® flour


Baby Artichokes

1 tablespoon Extra virgin olive oil

4 to 6 Baby artichokes, trimmed and thinly shaved

4 tablespoons Chopped pistachios

Fine sea salt and freshly ground white pepper 

¼ cup White wine

1 teaspoon Unsalted butter

¼ cup Freshly grated Parmesan cheese



½ cup Baby arugula


Preheat the oven to 350ºF.  

For the Sage and Garlic Broth
Bring the chicken jus to a boil.  Remove from the heat and add the bonito, Parmesan rind, sage and garlic; infuse for 10 minutes.  Season to taste with salt and pepper; strain through a fine–mesh sieve.

For the codfish  
Divide the canola oil into two oven-proof sauté pans and heat until the oil is very hot but not smoking.  Season the codfish on both sides with salt and pepper, dust with Wondra® flour.  Add the codfish to the pan and sear until golden brown on the bottom, about 3 minutes.  Turn the fish over, put the pans in the oven, and finish cooking the fish in the oven for another 2-3 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm to the touch. Heat the sage and garlic broth.  

For the Artichokes
Meanwhile, heat the extra virgin olive oil in a sauté pan.  Add the artichokes and pistachios; season with salt and pepper. Add the white wine and reduce by half. Add the butter and then the Parmesan. 

To plate
Place artichokes in the center of each large bowl.  Place a codfish fillet on the bed of artichokes.  Arrange baby arugula around each bed of artichokes.  Pour broth into each bowl and serve immediately.

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