Poached Cod in Tomato Broth

Prep Time:
25 mins
Total Time:
35 mins


  • 3 cups chicken broth

  • ½ medium red onion, very thinly sliced (about ⅓ cup)

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

  • 8 ounces fingerling potatoes, sliced crosswise into ¼-inch rounds

  • 3 sprigs basil, plus fresh basil leaves for garnish

  • ¼ teaspoon red-pepper flakes

  • Coarse salt and freshly ground pepper

  • 4 skinless cod fillets (4 ounces each)

  • 4 ounces sugar 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. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons 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, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.

  2. Remove and discard basil sprigs. Add sugar snaps, 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 oil, and serve with lemon wedges for squeezing.

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