Poached Cod with Tomato and Peppers

Poached Cod with Tomato and Peppers


Four 6-ounce cod fillets
6 sweet peppers, sliced
2 tbs tomato paste
One 10.5-ounce can diced tomatoes
3/4 cup chicken stock
1 onion, chopped
3 cloves garlic, minced
1 tsp dried thyme leaves
1 tsp paprika
2 tbs extra virgin olive oil
Salt and pepper to taste


Heat olive oil in a large heavy-bottomed skillet or stockpot over medium heat.

Add peppers and cook, stirring often, for approximately 5 minutes.

Add onion and cook until union is translucent.

Add garlic and cook for another 2 minutes, stirring often.

Add tomato paste, paprika and thyme.

Stir well to incorporate

Add tomatoes and chicken stock.

Season with salt and pepper and bring to a simmer.

Season cod fillets with salt and pepper.

Reduce heat to low, gently place fillets in broth and cover pan.

Let simmer for 5 minutes.

Place each fillet over a cup of cooked rice.

Spoon broth evenly over all dishes.

Serve immediately. Serves 3-4

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