Black Cod Poached in Nearly Raw Heirloom Tomato Broth


This recipe is fresh, honest, bright, unique and approachable. It simply takes lovely summer flavors, barely cooks them, and creates something deliciously different. There is a little bit of prep ahead of time, but it's worth it!

What you will need

5 Yellow (or all one color) heirloom tomatoes, halved

5 Garlic cloves, crushed and minced

2 tablespoons Olive oil

2 sprigs Thyme

2 sprigs Tarragon

2 Meyer lemon twists

.25 cups Champagne vinegar

1 tablespoon White sugar

1.5 cups Chicken stock

1 tablespoon Salt

1 cup Sea beans

1 cup Asparagus tips

1 cup Sugar snap peas

3 Early girl tomatoes, an "X" cut into the bottom skin

2 cups Mixed mushrooms (king oyster and shiitake are nice), sliced

2 cups Prepared white rice (optional)


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