Poached Cod In Tomato Broth
We got a gift this month – our dear friend Issa Lopez – smart, fun, extremely funny, best story teller, biggest heart, screen writer and filmmaker – came to stay for a bit. Issa is working on a movie she wrote that will be filmed in Mexico and she is casting it from here in L.A. Since she has sublet her apartment in Santa Monica we get her! At least until she goes back to Mexico for filming. Issa is an easy easy houseguest. She requires nothing. She is fun to be around. She is comfortable here and doesn’t tip toe around but is really a part of the house. It’s wonderful having her.
Last week I was sorting my recipes and I came across this one for Cod that I have been looking at for quite some time. We decided to make it. Issa got the ingredients and I cooked. We served this with a nice rice and a simple salad. It would also be great with some warmed sourdough bread. This is what it was:
Poached Cod in Tomato Broth
(from Martha Stewart)
3 cups broth (homemade chicken or fish stock)
½ medium red onion sliced very thinly
2 cups cherry tomatoes, cut in half lengthwise
8 ounces fingerling potatoes, sliced crosswise into ¼” rounds
3 sprigs basil plus more leaves for garnish
¼ tsp red pepper flakes or my favorite – chipotle flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
1 tsp fresh lemon juice, plus 4 lemon wedges, for garnish
Extra virgin olive oil for drizzling
* The original recipe also called for 4 ounces sugar snap peas, trimmed and thinly sliced on the bias. I think asparagus would also be great with this recipe instead of the peas. I used neither. Didn’t have them.
Bring broth, onion, ½ cups tomatoes, potatoes, basil sprigs, red-pepper or chipotle flakes, and 2 tsp salt to a boil in a large, deep straight-sided skillet or dutch oven 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.
Remove and discard basil sprigs. Add sugar snap peas or other add-in vegetable. Add remaining ½ cup tomatoes and lemon juice to skillet, gently stirring to combine, cook just until warmed through.
Divide fish, tomatoes, (add-in vegetables if you use them) and broth among 4 bowls.
Garnish with basil leaves, drizzle with oil and serve with lemon wedges for squeezing.