Martha Stewart's Favorite Recipes

Poached Cod with Tomatoes

YIELD: 4 SERVINGS

A California Viognier with notes of apricot, hibiscus and lemon is perfect for this light fish dish.

INGREDIENTS

  • 3 cups low-sodium chicken broth
  • 1/2 medium red onion, very thinly sliced
  • 2 cups cherry tomatoes, cut in half lengthwise
  • 1/2 pound small potatoes, preferably fingerling and purple, slicked 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

DIRECTIONS

  1. In a large sauté 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, 6-8 minutes. Season cod with salt and pepper, add to broth mixture and cover, about 7 minutes.
  2. 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 bowls. Garnish with basil leaves, drizzle with oil and serve with lemon wedges.




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