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1
For broth:
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2
Heat oil in a medium saucepan set over medium low heat. Add the garlic, shallot, mushrooms and all but a few slices of the ginger, and cook, covered, for 5 minutes, being careful not to let the ingredients brown.
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3
Uncover, and add the stock. Bring the stock to a low simmer, and cook for 25 minutes. Season.
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4
Strain the broth through a fine mesh sieve into a container with a lid, and refrigerate until ready to use.
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5
For the Cod:
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6
Divide the oil between 2 ovenproof saute pans., and heat until the oil is very hot but not smoking. Season the fillets on both slides, and lightly dust with the flour, shaking off any excess. Lay the fillets in the pans, and let the fish cook undisturbed until golden, about 3 to 4 minutes.
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7
Carefully turn the fish over, and finish cooking it on the other side, about 2 to 3 minutes more. The fish is done when a metal skewer can be easily inserted into the fish and feels warm when left in for 5 seconds. Remove from heat, and let rest.
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8
For the Pea Shoots:
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9
Melt the butter in a large saute pan set over medium low heat. Add the garlic and ginger. Cover, and cook until tender, about 2 minutes.
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10
Add the pea shoots. Increase the heat to medium high and cook until they shrink to about half their size and give off some moisture. Add the fava beans, and toss with the pea shoots to warm them. Add the soy sauce, and toss briefly to coat. Season and remove from heat.
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11
Bring the broth to a boil in a small saucepan. Add the reserved ginger slices, and infuse for 1 minutes. Remove theginger, using a slotted spoon and add the scallions and zest. Divide the pea shoots into four portions, and arrange each in the center of a shallow serving bowl. Place a fillet on top of each mound of pea shoots. Pour the broth around, and serve
