Cod and Potatoes in Wild Greens Broth
Very simple, bright, delicious - truly highlights the wildness of these wild ingredients.
Gather a half gallon or so spring greens. I used a lot of oxalis/sorrel from our yard for a bright lemony flavor. I don’t use it often in my cooking as it has a lot of oxalic acid (this can be felt as slight grittiness between the teeth), but every now and then it’s lovely. Also included are marjoram, parsley, thyme, spring onions, wild chervil, rosemary, calendula, yarrow.
Blend this in batches with just enough water to cover the greens. Pour the batches in a medium pot as you go.
Bring to a simmer and turn off. Let sit an hour or so and strain through a nut milk bag. Return the liquid to the pot and add cubed potatoes. Simmer till they’re done.
Poach fish by gently placing it in the barely simmering broth and cooking till done, 6-8 minutes depending on the fish. If the fish has skin, slit the skin so it doesn’t curl.
Plate up and garnish with greens, olive oil (or wild greens oil), pesto, goat cheese, flowers, what not. It tastes pretty dynamic and complex while feeling wonderfully light and energizing.