Recipe: Rocco’s Fish

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Rocco says to use either walleye or cod.

Dust with a little flour and sauté in garlic oil for 5-7 minutes on each side until golden brown on medium heat.

For the broth:
2 cups carrots
2 cups celery
2 cups onions
Fresh dill and rosemary
1 gallon water

  • Steep all ingredients for 1 hour at a simmer.
  • When you are ready, sauté broccoli with cabbage, fresh ginger and garlic, edamame and baby vegetables.
  • Add udon wheat noodles to your broth, season and enjoy.