Best 4 Poached Cod In Tomato Broth Recipes

Feast your taste buds on a culinary journey with our delectable poached cod in tomato broth. This dish is a symphony of flavors, textures, and aromas that will transport you to the Mediterranean with every bite. The delicate cod is gently poached in a vibrant tomato broth infused with aromatic herbs, resulting in a tender and flaky fish that melts in your mouth. Dive into the medley of recipes that accompany this dish, including a classic tomato broth recipe, a zesty salsa verde, and a refreshing cucumber salad. Let your senses dance with delight as you explore the diverse flavors and textures of this culinary masterpiece.

Let's cook with our recipes!

POACHED COD IN TOMATO BROTH

Poached Cod in Tomato Broth image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 11

Ingredients

3 cups chicken broth
1/2 medium red onion, very thinly sliced (about 1/3 cup)
2 cups cherry tomatoes, cut in half lengthwise, divided
8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
3 sprigs basil, plus fresh basil leaves for garnish
1/4 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

Steps:

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.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Tomato-Poached Fish With Chile Oil and Herbs image

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.

Provided by Alison Roman

Categories dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
1/2 cup mint, leaves and tender stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Steps:

Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

POACHED COD WITH TOMATOES

Poached Cod with Tomatoes image

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

3 cups low-sodium chicken broth
1/2 medium red onion, very thinly sliced
2 cups cherry tomatoes, cut in half lengthwise, divided
1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds
3 sprigs basil, plus leaves for garnish
1/4 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

Steps:

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.
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.

POACHED COD IN TOMATO SAUCE

Poached Cod in Tomato Sauce image

Make and share this Poached Cod in Tomato Sauce recipe from Food.com.

Provided by Marich

Categories European

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 small onion, diced
1 teaspoon minced garlic
2 tablespoons capers
1 (28 ounce) can crushed tomatoes
salt and pepper
1 tablespoon fresh basil
1 1/2 lbs fresh or frozen cod fish fillets

Steps:

Heat oil in large skillet.
Add the onion and garlic. Cook till soft.
Add the crushed tomatoes and capers and simmer for 10 minutes or so.
Add the cod and simmer till flaky.
Add the basil and serve.

Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3

Tips:

Use a large skillet or saucepan to ensure the cod has enough space to cook evenly.
Bring the broth to a simmer before adding the cod. This will help prevent the fish from overcooking.
Gently simmer the cod for 8-10 minutes, or until it is cooked through. Do not boil the broth, as this will make the fish tough.
Use a slotted spoon to carefully remove the cooked cod from the broth. Transfer the cod to a serving dish and cover to keep warm.
Serve the poached cod with your favorite sides, such as rice, vegetables, or a salad.

Conclusion:

This poached cod in tomato broth is a healthy and flavorful dish that is perfect for a weeknight meal. The cod is cooked gently in a flavorful tomato broth, resulting in a tender and flaky fish. The dish is also very versatile, and can be served with a variety of sides. Whether you are looking for a quick and easy meal or a more elegant dish, this poached cod in tomato broth is sure to please everyone at the table.