By Josh Eden Owner & Chef of Shorty’s.32
For The Cod
- 1 6oz portion of Cod skinless
Roast Cod in oven skin side down in a sauté pan
When finished reserve and assemble as described
For the Broth
- 1 medium size Spanish onion rough chop
- 2 stalks of celery rough chop
- 1 head of Garlic cut in half
- 1 sprig of thyme
- 2 lb of Gruyere cheese wrapped in Cheese Cloth
Bring all items to a boil and allow simmering for 2 hours, making sure you stir or cheese cloth will stick to the bottom of the pot. After simmering for two hours strain and reserve.
For the Onions
- 2 onions cut in half and sliced thin.
Sauté Onions with 2 tb. of whole butter. Cook on low flame slowly until caramelized. Do not rush this process or your onions will become bitter as opposed to sweet. When caramelized add ¼ cup of Calvados to deglaze pan and reserve for pick up.
For The Chard
Separate stems from the leaf, clean well and blanch until soft, shock in ice water and reserve.
Take a piece of Sour dough bread and toast it on both sides cover one side with the onions and place in oven to heat. Sauté a handful of Swiss Chard stems and leaves and drain, Place at bottom of bowl and place the onion toast on top. Place fish on top of the toast and pour broth into bowl… Enjoy.
Address: 199 Prince St., nr. Sullivan St.