Fresh cod poached in a super flavorful, delicious, slightly spicy tomato broth made with fresh tomatoes and herbs! A quick and easy dish to add to your weekly menu rotation! A healthy “ONE DISH DINNER” ready in 35 minutes! Serve with some warm crusty bread to make it a meal and to sop up all that tasty broth!
I’m Back!!! It’s been a really really long time since I’ve posted anything but I haven’t been inspired to write. Life is busy, especially with it being summer~ lots of yard work, working in the garden and greenhouse and of course, fishing! The weather has been perfect and the cod have finally arrived on the shores of Trinity Bay! Today for lunch, I made this amazing dish, Cod in Spicy Tomato Broth ~ did I say it was AMAZING!!!
Super simple, very healthy, gluten free and made with fresh tomatoes and herbs from your garden. I used cod but you could use any flaky white fish like haddock or tilapia. The broth has a bit of spice to it from the red pepper flakes and is so flavorful! I used cherry tomatoes but you could use whatever tomatoes you have on hand, just coarsely chop them.
Cod in Spicy Tomato Broth
Soooo Delicious! Soooo Healthy! Soooo Easy! Fresh cod poached in a broth made from fresh tomatoes and herbs! A “One Dish Dinner” that will become a Family Favorite!
2 TBSP olive oil
1 clove garlic, minced
1/4 tsp red pepper flakes
2 cups cherry tomatoes, sliced in half and then quartered
3 cups water
1 TBSP fresh oregano, finely chopped
1 TBSP fresh basil, julienned
1 tsp fresh thyme, finely chopped
salt to taste
4 – 6 pieces of fresh cod or other flaky white fish
Set a large frying pan, with a cover, over medium heat. Add oilive oil until it is heated then add garlic and red pepper flakes. Cook for about 10 seconds ~ careful you don’t burn the garlic. Add the tomatoes, water, and herbs and return to a boil. Reduce heat, cover and simmer for 15 minutes. Remove lid and simmer for 10 more minutes to let broth reduce slightly. Taste broth and season with salt if needed. Place cod in broth and season cod with salt. Cover and cook on medium low until fish is flaky ~ 8 to 10 minutes. Put 1 – 2 pieces of cod in serving bowl and add tomato broth. Garnish with more basil if desired. Enjoy! I served mine with some warm crusty bread to sop up all that amazing broth!
NOTE: This does not reheat well so only make enough for one meal! You can make the broth ahead of time and keep it in the refrigerator for a day or two and then just reheat and add your cod to cook and simmer. Lunch will be ready in 10 minutes!
Loving this Life Living “Around the Bay” ~ DD
slighly adapted from http://www.thekitchn.com/recipe-fish-in-crazy-water-234416
Made with peanut butter, coconut oil, honey, cocoa and roasted almonds ~ all healthy ingredients that make a really tasty TREAT!! Make in 5 minutes!!
The Holidays are here and that means lots of overeating and overindulging so haul out your stretchy pants so you’re comfy!
Don’t let the list of healthy ingredients fool you either, these chocolates are still a treat! I usually have one in the morning, while having my cup of tea, sitting by my Christmas tree! Don’t you just love Christmas!
These From your Lips to your Hips Chocolates will be one of the easiest things you’ve made this holiday season! Only 6 ingredients and once all your ingredients are prepped, it takes all of 5 minutes to whip them up and put them in the refrigerator!!! Probably less than 5 minutes! The hard part will be waiting for them to harden up ~ overnight 🙂 Just hide them away in the back of your refrigerator and forget about them until the next day! Like that would happen!!!
Just warning you now! One bite won’t be enough!! Not too sweet, super creamy, crunchy, with that little bit of salt to set off all the chocolate and peanut butter ~ HEAVENLY!!
From your Lips to your Hips Chocolates
These Chocolates are made with all healthier ingredients! Chocolatey and peanut buttery ~ they are decadent, creamy, crunchy, salty ~ WOW!!!
- 6 TBSP Peanut Butter
- 3 TBSP Coconut Oil, melted
- 3 TBSP Honey
- 2 TBSP unsweetened cocoa
- 1/2 tsp vanilla extract
- 1/2 cup whole roasted almonds, coarsely chopped
- ground sea salt (optional)
Line a mini cupcake pan with mini cupcake liners. Set aside
In a medium sized bowl, add all the ingredients, except the chopped almonds. Stir until all the ingredients are mixed together into a smooth chocolatey goodness. Stir in the almonds.
Using a small ice cream scoop or 2 teaspoons, spoon the mixture into the cupcake liners. Tap the cupcake tin on the counter to help settle the chocolates into the cupcake liners. Add a pinch of sea salt to the top of each chocolate (optional).
Now comes the hard part, put pans in the refrigerator and let set overnight!! Once completely hardened, remove from cupcake pan. Keep these in the refrigerator until ready to eat. Will keep in the refrigerator for weeks but believe me, they won’t last that long!!! Enjoy!
NOTE: Keep them in the refrigerator until you are ready to eat them as they will soften up at room temperature. Easy to make a double batch ~ double all the ingredients 🙂 You could also use almond butter instead of the peanut butter.
Loving this Life Living “Around the Bay” ~ DD