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


Newfoundland Seafood Chowder

Yesterday my hubby went out in the harbour and caught a big, fat cod!  I knew immediately that we would be having Pan Fried Cod with homemade Tartar Sauce for supper but I also wanted to use some of the other fresh fish to make a chowder to have for lunch for a couple of days.

I am almost embarassed to say, but I’ve never made a cream based Seafood Chowder before!  I’ve made lots of tomato based chowders, soups, stews  but I was craving something rich and creamy so here goes.

This recipe came from Dairy Goodness with a few minor changes.  This chowder is made with skim milk so it is a lighter choice but that doesn’t change the amazing flavor!  I added a little red pepper flakes for subtle heat and some chopped red pepper for color.  Now if you are in Newfoundland, use SALT PORK instead of the bacon!  It adds that bit of salty goodness we all know and love ~ it’s in our blood!!! Salt Pork is salted pork belly; it looks like side or slab bacon, but it’s not been smoked.  If you don’t have access to salt pork, just use thick sliced bacon and it will still taste amazing.

Newfoundland Seafood Chowder

  • Servings: 4-6
  • Difficulty: easy
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“A lighter creamy chowder made with skim milk, fresh Newfoundland Cod, shrimp and vegetables with the addition of salt pork or bacon to add that bit of salty goodness”


  • 2 slices of salt pork or thick sliced bacon, chopped finely
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 1 1/2 cups red pepper, diced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt (use 1 tsp if using bacon)
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 tsp dried thyme or dill
  • 2 cups diced potatoes, uncooked (yukon gold or baby potatoes)
  • 2 cups seafood or fish stock or water
  • 1/3 cup all purpose flour
  • 3 cups milk (I used skim)
  • 3 cups fish and / or seafood (I used 2 cups of cod, chunked and 1 cup of raw shrimp, diced)
  • 2 TBSP fresh lemon juice
  • parsley for garnish


In a large dutch oven, cook salt pork or bacon until fat has rendered and the meat is nice and crispy.  Remove from pan and drain on a paper towel. Set aside.

Remove 1 TBSP of fat from the dutch oven and discard.  In remaining fat, add onions, celery, red pepper, and spices (salt, pepper, red pepper flakes, thyme, and bay leaf).  Fry about 5 minutes until onion begins to turn brown.  Add diced potatoes and fry for another 3-4 minutes. Add seafood stock, cover, bring to a boil and reduce heat to simmer until potatoes are almost done…about 5 – 7 minutes.

In a small bowl, whisk the flour and milk until smooth and no lumps remain.  Add to vegetables in the dutch oven.  Stir and bring to a simmer, stirring often. Do not BOIL.  Once simmering, add your fish and seafood.  Simmer another 5 minutes until fish flakes easily. Remove bay leaf and add lemon juice.  Taste, adjust seasoning and serve in bowls garnished with diced salt pork / bacon and parsley.   Sop up the juices with a nice crusty bun slattered in salted butter! Enjoy 🙂

NOTE:  You can use any fresh fish or shellfish you have on had ~ salmon, halibut, scallops, crab, clams, mussels in any combination you prefer. Also if you are not a fish lover, turn it into a chicken chowder by using diced chicken and chicken broth instead of the seafood.

Loving this Life Living “Around the Bay” ~ DD