Poached Cod with Tomatoes

• servings: 4
• active time: 25 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.

Notes

Martha Stewart One Pot Cook Book