Food & Cooking Recipes Ingredients Seafood Recipes Poached Cod in Tomato Broth 3.9 (84) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 Ingredients 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 Directions 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. 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. Rate it Print