Cod Poached in Spicy Tomato Broth

Cod has quickly become one of my favorite foods. I love the flaky yet firm texture and mild flavor; it has inspired me to be more adventurous when it comes to preparing fish because it lends itself well to a wide variety of recipes and cook styles.

Ryan and I both really enjoyed this recipe. Our only complaint was that the broth was rather thin and thus did not “stick” to the fish all that well. The broth itself had a great flavor and was great over whole wheat couscous, but I just didn’t find the fish to be well seasoned. As far as preparation went, this recipe was really easy to make. The most challenging part was serving the fish because it all broke apart into small pieces. I ended up using a spoon to scoop up a piece of fish, some broth, and the couscous together which was very good. Five stars!

Cod Poached in Spicy Tomato Broth

1 tablespoon olive oil
1 ½ teaspoons garlic, minced
1 cup water
¾ cup white wine
2 tablespoons capers
¾ teaspoon crushed red pepper flakes
14 ½ ounces canned diced tomatoes with basil, garlic, and oregano
1 ½ pounds cod fillets

Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (wine through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork.

Source: Cooking Light
4 servings | 5 POINTS


February 3, 2009. recipes.

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