Poached Cod with Tomatoes

INGREDIENTS   3 cups low-sodium chicken broth   1/2 medium red onion, very thinly sliced   2 cups cherry tomatoes, cut in half lengthwise, divided   1/2 pound small potatoes, preferably fingerling and purple, sliced 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   In a large saute 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 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more.   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 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.

INGREDIENTS 

3 cups low-sodium chicken broth 

1/2 medium red onion, very thinly sliced 

2 cups cherry tomatoes, cut in half lengthwise, divided 

1/2 pound small potatoes, preferably fingerling and purple, sliced 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 

In a large saute 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 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more. 

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 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.