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


Raspberry Almond Muffins

The raspberries that almost got away!!!! Read on……

A healthier raspberry muffin made with apple sauce, almond milk, yogurt, coconut oil and whole wheat flour.  Very moist with a slight almond flavor and big pops of Wild Newfoundland Raspberries!

About a week and a bit ago, I went to check on my “Secret” berry patch.  “My” berries were still not ripe enough yet so I planned to check back in another week.  So the other day, I was just finishing my workout in the gym and my husband was working on his quad (4 wheeler) down by the ocean.  He calls me down and says that a guy on another quad just went by and then suddenly stopped.  I knew immediately that my “secret” spot had been discovered.  I slowly walked over, and sure enough, there he was picking my berries!!! I could not believe it…did he not know this was my spot and that I had been picking here for the last 3 years and I needed those berries to make some delicious muffins!! The nerve.

So being me and never one to back down, off to the house I go to throw on my ball hat (incognito) and my rubber boots (never know what you are going to step in!) and off I go with my tupperware container. My husband just laughed and shook his head saying “I guess he’s not getting all the berries!” Luckily the berry stealer is already gone and he didn’t discover my raspberries but found a ripe patch of my blueberries instead! So I picked whatever raspberries I could before he decided to come back!

And get this…..Yesterday my husband said the berry stealer’s whole family was there, picking the rest of my blueberries!!! Guess I’ll have to be quicker on the draw next year! or find a new berry patch 🙂

So here is my recipe, using my wild Newfoundland raspberries ~ delicious, super moist, healthier “Raspberry Almond Muffins” ~ Enjoy 🙂

Raspberry Almond Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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“Made with wild Newfoundland Raspberries, a lightly scented almond muffin with pockets of delicious raspberries  ~ a lightened up muffin that is perfect for breakfast or a quick snack on the go!”


  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened applesauce, room temperature
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup plain Greek yogurt
  • 1/2 almond milk, unsweetened
  • 1/2 tsp almond extract
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups fresh raspberries (if large berries, slice in half)


In large mixing bowl, add whole wheat flour, all purpose flour, baking soda, baking powder and salt.  Stir to combine and set aside.

In another bowl, add coconut oil and sugar, stir to combine then add apple sauce.  Stir to combine.  Add egg and stir until smooth.  Add Greek yogurt, almond milk, and almond extract and stir until combined.

Add wet ingredients to the dry ingredients and stir just until combined.  Gently fold in raspberries.

Using an ice cream scoop, evenly fill muffin pan.  Tap pan to remove air bubbles.

Bake at 400 degrees for 3 minutes, then reduce heat to 350 degrees and bake for another 13 – 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Remove from oven, let sit in muffin pan for 5 minutes then gently twist muffins and remove.  Let cool on cooling racks.  Enjoy!:)

NOTES:  My raspberries were really small so I left them whole but if they are large, slice in half.  Raspberries are super delicate so fold in as gently as possible.  These muffins freeze beautifully so make a double batch and keep them in the freezer! If you don’t have coconut oil or almond milk, just use canola oil and fresh milk. If you don’t have applesauce, use another 1/4 cup of oil.

Recipe adapted from “Lovely Little Kitchen”

Loving this Life Living “Around the Bay” ~ DD

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