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
  • Print
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


Grilled Sriracha Skewers

Beef Skewers marinated in a Sriracha Mustard sauce that is spicy, tangy, smokey and so delicious!  Once assembled, they cook in a couple of minutes on the BBQ. 

Are you are Sriracha lover?  Do you add it to everything from eggs to burgers?  At our house, Sriracha Rules! It is such a great condiment and adds amazing flavor and spice to all your dishes.  When I saw this recipe for Grilled Sriracha Skewers, I.COULD.NOT.WAIT.TO.TRY.THEM!!

Even though it’s winter in Newfoundland, we still love to BBQ when we can and these Grilled Sriracha Skewers always make us think of warm, sunny days, sitting on the patio enjoying a cold beverage and wishing that winter would hurry up and be over already!

Grilled Sriracha Skewers

  • Servings: 4
  • Difficulty: Easy
  • Print
RIDICULOUSLY DELICIOUS! Beef in a Sriracha Mustard marinade skewered with cherry tomatoes and grilled! An easy recipe that will become a family favorite!


  • 1/2 cup dijon mustard (I used French’s)
  • 1/2 cup Sriracha sauce
  • 1/4 cup honey
  • 2 tsp Worchestershire Sauce
  • 1 TBSP olive oil
  • 1 clove garlic, finely minced (I always use my lemon zester to grate my garlic)
  • 1 – 2 lbs steak, cut into chunks about the size of your cherry tomatoes
  • cherry tomatoes
  • salt and pepper to taste
  • 1/4 cup of cilantro or parsley, roughly chopped (optional)


In a medium bowl, whisk together the mustard, Sriracha sauce, honey, worchestershire sauce, olive oil and garlic.  Reserve 1/3 cup marinade and refridgerate until ready to grill skewers.  Add the remaining marinade to a large baggie, add beef and marinate overnight if possible or at least for a couple of hours.

Preheat grill to high.  Remove marinated beef from refrigerator.  To assemble skewers, alternate a couple beef cubes with a cherry tomato until all skewers are assembled.  Discard beef marinade in the baggie.  Spray or rub grill with oil to prevent sticking.  Place skewers on grill, basting with remaining 1/3 cup of marinade. Cook until beef is cooked to desired doneness.  They cook really fast so keep a close eye on them! Just a couple of minutes per side for medium ~ that’s our preference so adjust your time accordingly.  Let rest for a couple of moments, sprinkle with cilantro or parsley and serve. Enjoy!

NOTE:   If using wooden skewers, make sure you soak them in water for a while.  If you have metal skewers, use them instead as the wooden skewers will burn with the high heat of the grill.  I preboiled some baby potatoes, tossed them with some olive oil and herbs and also skewered them to cook on the grill with the Sriracha Skewers.  I put them on a few minutes before the beef skewers to let them cook longer and get nice and crispy. It was am AMAZING meal! 🙂 Serve with a green salad and a nice crisp white wine!

Loving this Life Living “Around the Bay” ~ DD

wordpress visitors