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Poached COD with Tomatoes

Looking for the quickest, easiest way to get dinner on the table? Watch as Martha makes four one-pot meals: stove-top clambake, risotto with shrimp and herbs, poached cod with tomatoes, and arroz con pollo. Each is a fuss-free meal and a cinch to clean up.

Serves 4

Ingredients

  • 3 cups low-sodium chicken broth
  • 1/2 medium red onion, very thinly sliced
  • 2 cups cherry tomatoes, cut in half lengthwise
  • 1/2 pound small potatoes, preferably fingerling and purple, sliced into ¼-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

Method

  1. In a large sauté 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, about 7 minutes.
  2. Remove and discard basil sprigs. Add peas, remaining ½ 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 oil and serve with lemon wedges.