New This Month

Poached Cod with Tomatoes

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart's Cooking School

Ingredients

  • 3 cups low-sodium chicken broth
  • 1/2 medium red onion, very thinly sliced
  • 2 cups cherry tomatoes, cut in half lengthwise, divided
  • 1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds
  • 3 sprigs basil, plus leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces snap peas, trimmed and thinly sliced on the bias
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
  • Extra-virgin olive oil, for drizzling

Directions

  1. In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. 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, simmering about 7 minutes more.

  2. Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.

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