Vegetables

1. Begin by preheating the oven to 425 degrees F.

2. Slice the carrots into manageable matchsticks; think about how you would like to eat them in the broth. Roughly segment the red onion. Feel free to add any other root vegetable, allium, or aromatic you may like in a brothy dish.

3. Toss all chopped vegetables in olive oil and a healthy dusting of herbs. Roast for 20-25 minutes or until golden brown and tender.

Shallots

1. Begin by preheating the oven to 425 degrees F.

2. Slice the carrots into manageable matchsticks; think about how you would like to eat them in the broth. Roughly segment the red onion. Feel free to add any other root vegetable, allium, or aromatic you may like in a brothy dish.

3. Toss all chopped vegetables in olive oil and a healthy dusting of herbs. Roast for 20-25 minutes or until golden brown and tender.

Fish

1. In a pot with a fitted lid, bring the vegetable broth to a boil while the shallots are frying. Salt to taste.

2. Once the broth has come to a low boil, place the 4 pollock portions in the broth. They should be nearly or fully submerged, depending on the size of your pan.

3. Place the lid on and turn the heat to the lowest setting. Poach for about five minutes. The fish will have turned opaque.

4. Gently flip the fish if it was not fully submerged, shut off the heat, replace the lid, and let it finish cooking while you plate the vegetables.

To Serve

1. Place the roasted vegetables in each of the four bowls. Top the vegetables with the fish fillets and ladle broth into the bowl.

2. This is not intended to be soup, but rather a brothy dish, so the fish will sit above the broth. But this is your meal, so play with the amounts and cater to your preference.

3. Finish with crispy shallots and parsley. The shallots are key for flavor and crunch, so don’t be shy here.

LEMON MISO SHRIMP ROLL

Ingredients

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