Cod Fish in Brodo with Crispy Peri-Peri Chicken Skin

Making the brodo

This cod fish in brodo might possibly be the most beautiful thing I have ever cooked and I am incredibly proud of this recipe. A homemade brodo is an absolute must for this dish – do not even think about using a boxed chicken or fish stock. The process for making brodo is quite similar to making a homemade chicken stock, and roasting the bones first will add a level of richness that is unbeatable by anything store-bought.

The mackerel bones came from a whole fish from T&T Market that was filleted and used the fish meat for an appetizer for our Portuguese Grand Prix menu. This recipe will require chicken skin and chicken bones but no meat, so once you’ve butchered the thighs you can freeze the thigh meat for another meal on another day.

Cod in Brodo with Peri-Peri Crispy Skin

grandprixeats

A beautiful piece of fish, seared to perfection, and served with a rich, robust brodo. This dish is made extra special with a crunchy topping of peri-peri chicken skin.

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Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Race Leader

Cuisine Fish, Portuguese

Servings 2 people

Ingredients

  

Brodo

• 1 portion medium fish bones (like mackerel)
• 4-6 chicken thigh bones
• 1 tbsp neutral oil
• 1 small onion, chopped
• 1 celery stalk, chopped
• ½ red pepper, seeded and chopped
• 2 garlic cloves, chopped
• 1 bunch thyme
• 1 bunch oregano
• 2 roma tomatoes, chopped
• 2-3 parmesan rinds
• ¼ tsp. ground cloves
• 1 pinch saffron threads
• 6 cups water

Fish

• 2 portions fresh cod fillet, skinless & boneless
• 2 tbsp butter

Chicken Skin

• 4-6 chicken thigh skins
• 1 tsp peri-peri spice

Instructions

 

Brodo

• Preheat oven to 425°
• In a shallow roasting pan place your fish bones and chicken bones. Lightly drizzle with olive oil and season with salt & pepper. Roast in the oven for 15 minutes.
• In a stock pot, heat your neutral oil over medium heat. Saute onions for 5 minutes, until slightly soft. Add in the celery and red pepper and saute for 5 minutes more. Add garlic and saute for 1 more minute.
• Add in the fish bones, chicken bones, herbs, tomatoes, parmesan rinds, ground cloves, and salt and pepper. Add the water and saffron and bring to a boil.
• Once the brodo comes to a boil, reduce the heat and gently simmer for 2 hours.
• Using a cheesecloth or herb bag, strain the brodo broth into a fresh saucepan (TIP: using a cheesecloth will help remove some of the fat and cloudiness from the brodo). Taste the brodo and adjust for seasoning, then keep the brodo on a low heat until ready to serve. The brodo can also be made ahead and refrigerated for 1-day.

Crispy Chicken Skin

• Line a baking with parchment and stretch the chicken skin thin. If the chicken skin is wet or sticky, simply dry it off with some paper towel. The dryer the skin, the crispier it will be.
  
• Season the chicken skin with peri-peri seasoning. You do not need to add oil to the skins, the natural fat will aid in the crisping.
• Roast the skin for 10-15 minutes, flipping about half way through, and keep a VERY close eye on them as they cook. The line between crispy and burnt is very fine, so pull the skins from the oven once the turn a dark golden brown. Set aside.
  

Fish

• Using paper towel, pat dry the fish and season with salt & pepper.
• In a saute pan, melt the butter on a medium heat. Add the fish and sear until golden, flipping once during cooking. While fish is cooking use a spoon to baste butter over the top. Cooking time will depend on the thickness of the cod fish, but typically this fish is cooked in under 10 minutes.
• To assemble the dish, place the fish in a shallow bowl and laddle the warm brodo around the sides. Top with a few pieces of chicken skin. Serves 2.

Keyword brodo, chicken, cod fish, peri-peri sauce, portugal