BRODO SALE RECIPES

Steps:

• Rinse the chicken well with cold water and trim off any excess fat.
• Place in a stock pot and add enough water to completely cover the chicken. Place on the stove and heat until the water begins to boil then immediately remove the pot from the stove. Lift out the chicken and discard the water. Rinse off the chicken.
• Into a clean stock pot, place the pre-boiled and rinsed chicken pieces along with all of the other ingredients except the salt.
• Cover with 4.5-5 litres of cold water. Place over medium-high heat and allow everything to come to a boil. As soon as it begins to boil, reduce the heat enough to allow the soup to simmer gently. Partially cover the pot and allow to simmer for 2.5-3 hours. Test for seasoning and add salt to your liking.
• The chicken should be very tender and easily falls off the bone.
• Remove the chicken and vegetables from the pot then strain the broth through a fine sieve or cheesecloth-lined colander.
• Follow proper cooling methods for safe food handling (see resource link in post).

Steps:

• Remove cod fillets from packaging and pat dry with paper towels.
• Heat oil over medium high heat. Add cod skin side down and cook for four minutes until golden brown. Flip, finish and cook for an additional two minutes. Remove from pan and let rest while you prepare the brodo and frico topping.
• Preheat the oven to 400 degrees F. Mix the parmesan, basil, and lemon zest in a bowl.
• Heat saucepan over medium heat and add olive oil. Once hot, add onions and sweat until soft and translucent.
• Add garlic and cook for one minute.
• Add tomato paste to combine, and cook until it sticks to the pan, turning a brick red colour.
• Deglaze with white wine.
• Add stock, potatoes, oregano, and chili flakes. While the brodo comes to a boil, transfer a heaping tablespoon of the cheese mixture to a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese mixture, spacing the spoonfuls about ½ inch apart. Bake 3 to 5 minutes, or until golden and crisp. Let cool before using a spatula to remove.
• Let the brodo simmer for 15-20 minutes, or until potatoes are cooked through.
• Ladle hot brodo into warm bowls. Nestle fish gently on top of potatoes. Garnish with frico topping and add salt and pepper to taste. Enjoy!