Black Cod with Mushrooms and Sansho Pepper

PreparationMake broth: Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes. Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes. Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute. Sauté fish: Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes. Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using). Cooks' note:Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using. Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.

PreparationMake broth: Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes. Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes. Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute. Sauté fish: Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes. Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using). Cooks' note:Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using. Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.