Poached Cod In Tomato Broth
Poached Cod In Tomato Broth
Serves 2
3 cups chicken broh
1/2 medium red onion, very thinly sliced
1-1/2 cups cherry tomatoes, cut in half lengthwise, divided
4 ounces fingerling potatoes, sliced crosswise into 1/2-inch rounds
1 sprig basil, plus fresh basil leaves for garnish
A pinch of red-pepper flakes
2 skinless cod fillets
2 ounces sugar snap peas, trimmed and thinly sliced sliced on the bias
2 lemon wedges, for serving
Extra-virgin olive oil, for drizzling
1.
Bring broth, onion, 1 cup tomatoes, potatoes, basil, red-pepper flakes, and 1 teaspoon salt to a boil in a 2-quart enameled cast iron pot with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
2.
Remove and discard basil sprig. Add sugar snaps and remaining 1/2 cup tomatoes, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 2 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.