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
HOW YUMMY DOES THIS LOOK!!! A quick and easy Mediterranean Frittata that will become your go to recipe for a healthy breakfast, lunch, or dinner! Just change up your sides and you have a full healthy, delicious meal in under 30 minutes.
I LOVE LOVE LOVE Breakfast! Most days it’s just some eggs and toast or an english muffin with peanut butter but if I have company or want a little something special, a Frittata is my go to breakfast! First off it’s super healthy, so delicious, and once you have a basic recipe you can add anything you have in the fridge to make a number of different flavor combinations plus it’s quick and easy to prepare!
This Mediterranean Frittata is one of my favorites with lots of greek flavors! Full of zucchini, cherry tomatoes, peppers, feta cheese, and oregano. I love Greece ~ I really think I should have been born there because I love their food, their weather, their amazing azure seas, their healthy lifestyle, their everything! As I write this, we are in the midst of a BLIZZARD warning! 15 – 50cm of snow!! I need a “I Dream of Jeannie” moment where I can wrinkle my nose and poof, I’m in Santorini! 🙂
An easy, healthy egg dish full of fresh vegetables that finishes cooking in the oven in 15 – 20 minutes …see notes below to find different variations on this recipe.
- 8 eggs
- 1/2 cup milk (I used skim)
- 1/4 tsp red pepper flakes, optional
- 1 – 2 TBSP olive oil
- 2 small zucchini, ends trimmed and cut into bite size pieces
- 1 small red pepper, cut into bit size pieces
- 1 small green pepper, cut into bit size pieces
- 1 cup cherry tomatoes, whole
- 1 tsp dried oregano or 1 TBSP fresh oregano (I actually used a little fresh oregano and basil)
- 1/4 cup crumbled feta cheese
- salt and pepper to taste
Preheat oven to 400 degrees.
In a large bowl, break eggs, add milk, season with salt and pepper and add red pepper flakes if using. Whisk until well blended. Set aside.
In a large ovenproof frying pan (non stick or cast iron), heat oil over medium high heat. Add zucchini and red and green peppers and cook for 3 – 5 minutes until slightly softened ~ it will continue to cook in the oven. Add tomatoes and oregano and season with salt and pepper. Add egg mixture to frying pan. Cook for a couple of minutes until the bottom of the frittata sets. Spinkle on feta cheese and carefully put the frying pan into a preheated oven.
Cook for 15 – 20 minutes until the eggs are set in the middle. Turn on the broiler and broil until top of frittata is lightly browned. Serve warm or at room temperature. ENJOY!
NOTE: This Frittata is very versatile. Have it with breakfast with whole grain toast and a small fruit salad or for lunch or dinner with a side salad. Change up the flavors with whatever vegetables you have on hand ~ make it italian by adding some fresh or dried basil and some fresh buffalo mozzarella, add some ham and cheddar cheese with some green pepper and onion for a Denver Frittata ~ the possibilities are endless!
Loving this Life Living “Around the Bay” ~ DD