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Writer's pictureAyden Prehara

Tomato Poached Cod

The most sure fire way to impress your dinner guests is with a beautiful, flaky fish dish. This recipe, adapted from Bon Appétit, features cod gently poached in gently spiced poaching liquid that's perfectly enjoyed on its own or over a bed of rice or quinoa for a more complete meal.


Ingredients:

  • 2 tablespoons olive oil

  • 4 garlic cloves, thinly sliced

  • 1 small onion, sliced thinly

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon fennel seeds

  • 1 14 oz can whole tomatoes, liquid included crush

  • 1/4 cup dry white wine

  • 1/2 cup vegetable stock

  • 2 bay leaves

  • salt & pepper

  • 2 5 oz skinless cod fillets

  • small bunch of kale or spinach, chopped

  • 2 tablespoons, capers

Method:

  1. Heat olive oil in a medium skillet over medium-low heat. Add your red pepper flakes and fennel seeds, stirring consistently.

  2. When fragrant, add your onion and reduce heat to low, stir occasionally. Allow onions to cook until golden brown and slightly jammy. Add garlic and cook until fragrant.

  3. Crush tomatoes with your hands and add to the pan with the wine, bay leaves, saffron (or paprika), capers, and 1/2 cup of vegetable stock. Bring to a gentle simmer and let cook for 15 minutes. Season with salt and pepper.

  4. Add your chopped kale or spinach to the pan and cover until wilted. About 3-5 minutes. Reduce heat to low.

  5. Season cod on all sides with salt and pepper. Nestle the filets in the sauce and cover. Cook at a bare simmer until cod is just opaque and starting to flake - about 5 minutes.

  6. Gentle transfer cod to bowls and spoon over your sauce.


Cod and sauce of tomates, garlic, kale, onions, and capers in a bowl.
Tomato Poached Cod


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