Poached Cod in Herby Tomato Broth | Dorothy Lane Market

Poached Cod in Herby Tomato Broth

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Feb 21st, 2023
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 garlic cloves, sliced
  • ½ shallot, thinly sliced
  • Pinch of red chili flakes
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 handfuls fresh cherry tomatoes or 1 (14-oz) can cherry tomatoes
  • ½ cup water, or more if needed
  • 2 cod fish fillets (about 6-8 oz each)
  • Salt and pepper to taste
  • Hot sauce or chili crunch for garnish and a little heat, if desired
  • 1 cup mixed herbs (like cilantro, mint, and parsley)

INSTRUCTIONS

1
In a pan, sauté fresh garlic, shallot, and a pinch of chili flakes with DLM Extra-Virgin Olive Oil. Add a couple handfuls of fresh or canned cherry tomatoes and cook until slightly reduced. Add a little water to help make it brothy.
2
Season fish fillets with salt and pepper. Nestle the fish fillets in tomato broth and cover with a lid. Slowly poach the fish over low heat for 8-12 minutes or until fish is just cooked through. Taste and season again with salt and pepper if needed and add a little hot sauce or chili crunch if desired.
3
Transfer the fish with some of the broth to individual shallow bowls for serving and generously scatter the fresh herbs on the top.

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Poached Cod in Herby Tomato Broth

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 2

INGREDIENTS

  • 2 garlic cloves, sliced
  • ½ shallot, thinly sliced
  • Pinch of red chili flakes
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 handfuls fresh cherry tomatoes or 1 (14-oz) can cherry tomatoes
  • ½ cup water, or more if needed
  • 2 cod fish fillets (about 6-8 oz each)
  • Salt and pepper to taste
  • Hot sauce or chili crunch for garnish and a little heat, if desired
  • 1 cup mixed herbs (like cilantro, mint, and parsley)

INSTRUCTIONS

1
In a pan, sauté fresh garlic, shallot, and a pinch of chili flakes with DLM Extra-Virgin Olive Oil. Add a couple handfuls of fresh or canned cherry tomatoes and cook until slightly reduced. Add a little water to help make it brothy.
2
Season fish fillets with salt and pepper. Nestle the fish fillets in tomato broth and cover with a lid. Slowly poach the fish over low heat for 8-12 minutes or until fish is just cooked through. Taste and season again with salt and pepper if needed and add a little hot sauce or chili crunch if desired.
3
Transfer the fish with some of the broth to individual shallow bowls for serving and generously scatter the fresh herbs on the top.

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