Cod in Spicy Tomato Broth

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

  • Servings: 2 - 4
  • Difficulty: Easy
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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


Easy Spicy Thai Fish Soup

A super simple, “ONE DISH DINNER” that is ready is 20 minutes! Delicious and healthy Thai Fish Soup…coconut milk, fresh cod (or any seafood you like) red peppers, spinach, ginger, curry paste, and Sriracha Sauce.  YUM!

Being from Newfoundland, I always have cod in the freezer…and it’s extra delicious because we catch it ourselves…we love fishing season!  We had a great year and the freezer is full.

I am always on the lookout for new recipes for cod and this Easy Spicy Thai Fish Soup is a KEEPER!  The rich coconut scented broth, with a hint of spice from the Sriracha that tickles the back of your throat plus healthy, delicious Newfoundland Cod is amazing!  and the leftovers are just as good if not better the next day. This is my first time cooking with coconut milk and I was worried that it would taste like sunscreen (not that I’ve eaten sunscreen!!!) but you know what I mean…that coconut beachy scent.  It didn’t!! and the flavor combinations were delicious.

I hope you enjoy this recipe as much as we do….this Easy Spicy Thai Fish Soup will be on the menu all winter long!

Easy Spicy Thai Fish Soup

  • Servings: 4 - 6 large bowls
  • Difficulty: easy
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“A super simple, delicious and healthy Thai Fish Soup…coconut milk, fresh cod (or any seafood you like) red peppers, spinach, ginger, curry paste, and Sriracha Sauce.  YUM!”


  • 2 cups cooked basmati rice (homemade or store bought)
  • 2 TBSP butter (I used salted)
  • 1 clove garlic, finely minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 TBSP freshly grated ginger (it’s easier to grate if you freeze it first)
  • 2 TBSP red curry paste
  • 2 (12 ounce) cans unsweetened coconut milk (I used light / lite)
  • 4 cups vegetable stock
  • 1 – 2 TBSP Sriracha Sauce, to taste (or add it to individual bowls if you have picky eaters)
  • 4-6 pieces of cod or 1 lb of fresh seafood (shrimps, scallops, mussels…)
  • Juice of 1 lime
  • 2 TBSP fresh cilantro leaves, roughly chopped
  • 1 big handful of baby spinach
  • salt and pepper to taste


Cook rice according to package directions or use a store bought package of microwavable basmati rice (if using premade package, do not microwave…add to broth as per directions in soup recipe)

Melt butter in a large pot or dutch oven over medium high heat.  Add garlic, onion, and red bell pepper, season with salt and pepper and stir until tender, 3 – 4 minutes.  Stir in ginger until fragrant, about 1 minute. Stir in curry paste until well combined.

Gradually whisk in coconut milk, vegetable stock and Sriracha.  Whisk until fully combined, about 1 – 2 minutes.  Bring to a boil.  Season cod / seafood with salt and pepper.  Add basmati rice and pieces of cod or other seafood, if using, to boiling broth.  Reduce heat to medium low and simmer gently until fish is cooked, about 6 – 8 minutes.

Very, very gently, stir in lime juice and cilantro.  Add spinach. Cover and let wilt a minute or two. Taste and season with salt and / or pepper if needed.  Serve with warm crusty bread to soak up all that delicious broth.  Serve with additional Sriracha if you like it extra spicy! Enjoy 🙂

NOTE:  I used Light / Lite coconut milk just as a personal preference and to make it “healthier” but you can use regular!  The Srirachi sauce really makes a difference to the taste of the dish!  Even if you don’t like it spicy, just add a little to add some depth of flavor. Also, any seafood would work well with this recipe so experiment with what you have on hand 🙂 For the rice, I used 1 package of Uncle Ben’s Microwavable Basmati Rice.

Loving this Life Living “Around the Bay” ~ DD

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