Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (3)

60 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 28
  • 2 star values: 10
  • 1 star values: 7
Rating: 4 stars
09/28/2019
This is a simple, fresh-tasting fish recipe that is very popular in my household.
Rating: Unrated
09/26/2015
I had a blast making this dish! Great taste!
Rating: Unrated
07/04/2015
Made this for a quick week-night dinner, and the whole family devoured it...including my picky 7 year old grandson. He especially liked the novelty of the purple potatoes and the snap peas (which I forgot to slice, but still turned out great). Quick, easy, healthy, and delicious....my favorite kind of recipe!
Advertisement