Poached Cod with Tomatoes



  • 3 cups low-sodium chicken broth

  • ½ medium red onion, very thinly sliced

  • 2 cups cherry tomatoes, cut in half lengthwise, divided

  • ½ pound small potatoes, preferably fingerling and purple, sliced into ¼-inch rounds

  • 3 sprigs basil, plus leaves for garnish

  • ¼ 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


  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.

    Bryan Gardner
Related Articles