Ingredients

Makes 4 servings

　　

Broth for cooking fish:

1 1/4 cups defatted chicken broth

　　1 1/2 cups water

　　6 sprigs fresh cilantro

　　1 teaspoon minced ginger

　　2 cloves garlic, peeled and crushed

　　3 black peppercorns and 1/2 teaspoon salt

　　1 slice of lime

　　1 pound cod, cut into 2-inch pieces

　　

Broth for serving:

1 tablespoon each olive oil, minced ginger and minced garlic

　　5 cups defatted chicken broth

　　Salt and pepper, to taste

　　8 ounces angel-hair pasta, cooked

　　2 ripe medium-sized tomatoes, seeded and cut into 8 pieces each

　　1 head of broccoli (about 1 1/2 pounds), cut into florets and blanched

　　4 scallions (3 inches of green left on), sliced on the diagonal, for garnish

　　4 thin lime slices

　　2 tablespoons chopped flat-leaf parsley or slivered basil, for garnish

　　

Step 1

1. Bring all fish broth ingredients except cod to a boil in a large skillet; reduce to a simmer. Add cod; simmer 7-8 minutes or until fish is cooked through. Gently remove cod to a plate with a slotted spoon; reserve.

　　

Step 2

2. Prepare serving broth: Place olive oil in a heavy saucepan over low heat. Add ginger and garlic; cook over medium-low heat for 3 minutes. Add broth and cook, partially covered, for 10 minutes. Season with salt and pepper. Let steep, covered, 15 minutes longer. Strain the broth into another saucepan; set aside. Heat before serving.

　　

Step 3

3. Arrange cod, pasta, tomatoes, and broccoli in a pinwheel fashion in each of 4 large bowls. Top each with 1 1/4 cups hot serving broth. Sprinkle with scallions. Place a lime slice in the center of each and garnish with parsley or basil. Serve immediately.

　　

Nutrition Per Serving

Per serving: 377 calories

　　60g carbohydrates

　　22g protein

　　6g fat

　　17mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.