Recipe: Rocco’s Fish
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.