Poached Cod in Tomato Broth
Martha Stewart Living, May 2013
84 Ratings
- 5 star values: 27
- 4 star values: 32
- 3 star values: 17
- 2 star values: 8
- 1 star values: 0
Anonymous
Rating: 5.0 stars
This recipe is cunningly simple but produces a show stopping result: artistic, subtle tastes, satisfying and dinner party worthy. I substituted asparagus for the snap peas, and I added a few mushrooms I had and a few saffron threads. It was so beautiful I wish I had photographed it. This is going into the rotation!
Anonymous
Rating: 5 stars
Great recipe. I can't see using that broth that comes in the carton. It has no flavor. I use Better Than Bouillon brand roasted chicken. It is a paste and I can make my soups and stews as strong as I like. There is no MSG either. BTB comes in all sorts of "flavors", even mushroom and vegetarian.
Anonymous
Rating: 5 stars
This recipe is fabulous! My husband and I were watching Martha's cooking class on PBS and she featured this dish. My husband asked me to try it. It is wonderful, rich and complex in flavor and very satisfying. Do NOT omit the red pepper flakes, it gives it a depth of flavor, but it is not spicy. I have used regular yukon gold or fingerling potatoes instead of the blue potatoes that are sometimes hard to find. Serve with a nice salad and hot bread, YUM..........
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Anonymous
Rating: Unrated
Just made this recipe, very tasty. I omitted the onion and pepper flakes. Broth was outstanding and I really liked the fish and tomatoes. Next time I'm planning on not boiling the potatoes and put in some ramen noodles at the end. I think it'll make it a little bit more filling, and I just wasn't digging the potatoes.
Anonymous
Rating: Unrated
I didn't have anything on hand but canned tomatoes, dried basil, white onion, and chicken bouillon cubes, but it was still really, really delicious. I saved the broth for soup it was so good!