POACHED COD IN TOMATO BROTH

Poached Cod in Tomato Broth image

Number Of Ingredients 12

3 cups Chicken broth
1/2 red onion, very thinly sliced
2 cups cherry tomatoes, halved
8 ounces fingerling potatoes, sliced into quarter inch rounds
3 sprigs basil
1/4 teaspoon red pepper flakes
2 teaspoon salt
4 ounces 4 skinless cod filets
4 ounces sugar snap peas, trimmed and thinly sliced on bias
4 wedges fresh lemon juice plus wedges for serving
1 tablespoon extra virgin olive oil for drizzling
1/4 teaspoon pepper

Steps:

Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red pepper flakes, and 2 tsp. salt to a boil in a large, deep, straight sided skillet with a tight fitting lid.
Reduce heat and simmer, uncovered, until potatoes are crisp-tender, about 6-8 minutes.
Season cod with salt and pepper and add to the broth mixture and cover.
Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
Remove and discard basil sprigs. Add snap peas, remaining 1/2 c. tomatoes, and lemon juice to skillet, gently stirring to combine; cook until just warmed through.
Divide fish, vegetables, and broth among four bowls, garnish with basil leaves , drizzle with olive oil, and serve with lemon wedges for squeezing.