Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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.

Source: http://www.marthastewart.com/1085429/poach...