Miso-Marinated Cod With Fava Beans

• 1 cup white miso
• 1 tbsp peeled, finely chopped ginger
• 2 tbsp roughly chopped fresh cilantro
• 1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
• 4 cod fillets (about 5 oz each)
• 2 cups shelled and peeled fava beans (or shelled fresh peas)
• 6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
• 2 tsp finely chopped fresh thyme
• 1 tbsp unsalted butter
• 1 tbsp canola (or corn) oil
• Freshly ground black pepper

1. Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.

white miso, ginger, fresh cilantro, shallot, cod fillets, beans, chicken broth, thyme, butter, canola, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/miso-marinated-cod-with-fava-beans-230236 (may not work)