Fronk Recipes
Poached Cod with Tomatoes
4
porciones25 minutes
tiempo activo35 minutes
tiempo totalIngredientes
3 cups low-sodium chicken broth
½ medium red onion, very thinly sliced 2 cups cherry tomatoes, cut in half lengthwise
½ pound small potatoes, preferably fingerling and purple, sliced into ¼-inch rounds
3 sprigs basil, plus leaves for garnish
¼ 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
Instrucciones
In a large sauré pan with a tight-fitting lid, bring broth, onion, 1½ cups tomatoes, potaros, 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. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
Remove and discard basil sprig. Add peas, remaining ½ cup tomatoes, and lemon juice to skiller, 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.
Notas
Martha Stewart One Pot Cook Book
4
porciones25 minutes
tiempo activo35 minutes
tiempo total