Cod and Spinach Soup
A healthier use of our usual 'fish and chips' favorite...Cod. The wilted spinach and still firm Romanita tomatoes add great flavor and texture.
1 1/2 quarts fish stock
2 teaspoons Dragon Rub (Nantucket Offshore)
1 large cod fillet, cut into 6 generous portions
4 cups fresh spinach, packed
12 medium Romanita tomatoes, halved
3 Tablespoons fresh chives, cut in 1" lengths
salt and cayenne pepper to taste
In a wok or other large pan bring the fish stock and Dragon Rub to a simmer.
Add the cod and cook for about 3 minutes.
Add the spinach and tomatoes and cook until the spinach is wilted, about 3 minutes.
Add the chives.
Check the soup for salt and if necessary to add cayenne for more bite.
Serve with toasted Sourdough Garlic Rolls.
Recipe by Jennifer.
Note: the Dragon Rub is meant to season meat or fish but we love its flavor and heat so much we use it in soups. Nantucket Offshore offers many 'rubs' and this is meant to be the 'Asian' heat flavored rub.