Tomato Poached Cod Delight

This tomato poached cod is a simple yet impressive dish perfect for busy weeknights when you want something fresh and flavorful without fuss. The delicate fish steams gently in a vibrant tomato broth infused with garlic, basil, and just the right amount of heat from Calabrian chili oil. It comes together quickly but feels special enough for company.

I threw this together after spotting beautiful cod in the market and found it so comforting. It quickly became a go-to when I want something light but satisfying.

Ingredients

• Cod fillets: about 6 to 7 ounces each, fresh fish ensures a tender flaky texture
• Shallot: minced brings mild sweetness enhancing the base flavor
• Garlic: minced adds warmth and depth, choose firm cloves without sprouts
• Cherry tomatoes: bursting with freshness provide natural acidity and sweetness
• Chicken broth: creates a savory poaching liquid, use low sodium for control over salt
• Fresh basil: chopped brightens the dish with herbal notes, pick leaves that are vivid and fragrant
• Lemon: sliced gives essential brightness to balance richness
• Butter: cut into slabs melts into the broth offering silkiness, use unsalted for better flavor control
• Calabrian chili oil: adds smoky spice without overpowering, a drizzle is all you need
• Olive oil: to season the fish and add richness, pick extra virgin for its fruity flavor

Instructions

Build The Fish Fillets:

With a sharp knife, cut the cod into 6 to 7 ounce fillets about the size of a deck of cards. Drizzle olive oil over each and sprinkle generously with salt to season thoroughly. This preps the fish to absorb the poaching flavors.

Prepare The Poaching Base:

Line your braiser or deep skillet with two layers of parchment paper for easy cleanup and to protect the delicate fish. Spread the minced shallots and garlic evenly on the bottom which creates an aromatic foundation.

Layer Ingredients Carefully:

Place the cod fillets on top of the garlic and shallot bed and gently toss to coat. Add cherry tomatoes next then pour in the chicken broth around the fish without disturbing the layering too much.

Add Flavor Enhancers:

Scatter the chopped fresh basil and lemon slices evenly over the pot. Dot the butter slabs across to melt slowly into the broth. Drizzle the Calabrian chili oil over everything for balanced spice. Sprinkle additional salt to taste.

Cook Gently Covered:

Fold the parchment paper over the pot, cover tightly with the lid and cook on medium low heat for 15 to 20 minutes. Keep an eye at around 10 to 15 minutes as cooking times depend on your heat and fish thickness.

Finish And Serve:

Watch for the cherry tomatoes to burst releasing juices into the broth. If tomatoes remain whole gently press them down to combine. Serve the poached cod and broth immediately with crusty bread or over grains to soak up the flavorful liquid.

Sharing this meal with my family always brings out stories of summers spent near the coast.

Storage tips

Cooked cod holds well covered in the refrigerator for up to two days. Reheat gently in a covered skillet with a splash of broth to avoid drying. The tomato broth also tastes wonderful the next day as a light soup.

Ingredient swaps

Use white fish like haddock or halibut if cod is not available, adjusting cooking time for thickness. Swap chicken broth for vegetable broth to keep it pescatarian or vegan by replacing butter with olive oil and omitting the fish for a tomato stew version.

Serving ideas

Serve over creamy polenta or cooked quinoa to add texture and soak up the flavorful broth. A crisp green salad or steamed green beans on the side bring brightness and balance the richness of the butter and chili oil.

This simple poached cod dish brings comforting flavors to your table with minimal effort and elegant presentation.

Frequently Asked Recipe Questions

→ What type of fish works best for this dish?

Firm white fish like cod is ideal, as it holds its shape while gently poaching in the sauce.

→ Can I substitute chicken broth with something else?

Vegetable broth or fish stock are excellent alternatives that still keep the flavors light and complementary.

→ How do I prevent the fish from overcooking?

Keep the heat medium-low and monitor cook time closely, checking at 10-15 minutes to ensure the fish remains tender and flaky.

→ What does the Calabrian chili oil add to the dish?

It provides a mild, smoky heat and a depth of flavor that contrasts nicely with the sweet tomatoes and fresh basil.

→ Is it necessary to use parchment paper when cooking?

Layering parchment paper helps trap steam and flavors, ensuring the fish cooks evenly and stays moist.