Recipe: Honey Mustard Black Cod with Onion Broth
It's a good idea to start the onion broth before preparing anything else, as caramelizing the onions can take a good hour to cook down completely. Top Chef contestant Nyesha Arrington's word of advice when making her cod recipe: Make sure to constantly taste as you make the broth! Be patient, and your taste buds shall reap the rewards of this subtle dish. Honey Mustard Black Cod with Onion Broth
Serves 4
2 pounds black cod (also known as sablefish)
2 cups honey
2 cups Dijon mustard
2 tsp aged soy sauce
Mix honey, mustard and soy together in a bowl. Add fish, cover and marinate in refrigerator for eight hours or overnight.
Remove from marinade when ready to cook. Cook under a salamander or broiler for six minutes.
Onion broth
2 tbsp extra-virgin olive oil
4 large onions, thinly sliced from stem to root end
Kosher salt
2 oz. dry sherry
4 bay leaves
1 bundle of thyme
2 quarts chicken stock
Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt.
Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes. Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook slowly to really develop their rich brown color and sweet flavor.
When the onions are very brown and considerably smaller, add the sherry and cook until the sherry is reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least one hour. Season to taste. When done, the soup should be thick and very full flavored. Ladle onto fish and serve.
