One Pot Tomato Poached Cod

Tomatoes, basil, and fresh seafood… the perfect summer dish

One pot, that is all you need to make this tomato-poached cod. If you’ve made any of my other one-pot fish dishes, then you need to try this for summer. If you haven’t, let me introduce you to the easiest dinner you’ll make all week. This one-pot cod combines what we all love about summer produce: fresh, sweet tomatoes and the herbaceous, sweet, and savory notes of basil, all in a jammy and buttery broth begging for some crusty bread. It’s a simple yet lovely dish with rich flavors that’s perfect for any night of the week.

WHY YOU WILL LOVE THIS RECIPE

This tomato poached cod is part of my one-pot fish series, which also includes Mediterranean Fish, Steamed Miso Cod, Lemon Caper Salmon, and Coconut Steamed Fish. These recipes are designed to be not only delicious but also ridiculously easy to prepare and clean up (thanks to parchment paper). Each recipe requires only one large pot, and with minimal effort, you can simply throw and layer the ingredients. In under 30 minutes, you’ll have a fully developed, flavorful dish that is quick, easy, and delicious. These recipes are perfect for enjoying a Sunday dinner feel during the week, and who doesn’t love that?

WHAT YOU’LL NEED FOR TOMATO POACHED COD

• Cod -Cod is always my first choice when it comes to these one-pot fish dishes because it is relatively affordable and really easy to cut into the correct shape and size. Look for thick cuts of cod; you will need to further butcher these at home into pieces a little bigger than a deck of playing cards. Other great options to substitute are haddock or pollock, but keep in mind you need the thickness.
• Cherry Tomatoes – This is a true summer recipe to celebrate sweet, ripe tomatoes. Plump cherry tomatoes (round) are preferred. When they burst open, the juice creates a slightly jammy broth that mingles with the other ingredients to impart a ton of flavor. If cherry tomatoes are not available, you can use grape tomatoes as they are available all year round.
• Broth –As I always say, use a good, flavorful chicken broth. None of this low-sodium chicken water. I personally like to make my own from Better than Bouillon and adjust the intensity myself.
• Garlic – Fresh only!
• Shallot
• Basil – Summer = fresh basil. Sorry no substitutions here.
• Lemon
• Calabrian Chili Oil – You have a few options here. The first is to buy Calabrian chili oil, which can be found in some supermarkets. I typically get mine from Whole Foods near the oils and vinegars. Second, you can take some of the oil from a jar of crushed or whole Calabrian chilies; this will be a bit more acidic than the straight oil and will have a touch more heat. The third option is to leave it out completely. While the oil adds a nice touch and a hint of heat, the stars of the show are still the above ingredients.
• Butter

TOOLS NEEDED

• Wide / Large Braiser or Skillet – This is a large dish, feeding approximately 4-5 people. You will need a pan with a high enough profile to fit everything comfortably. I like to use my Le Creuset 5 qt Braiser, but a large deep skillet or a large sauté pan works as well. Also, it needs a lid.
• Parchment Paper –It is crucial that you use parchment paper and not wax paper, and yes, there is a difference. Parchment paper is heat-resistant, which is great because it is used to line the pot before all the ingredients get added. Wax paper, on the other hand, is only good at room temperature or colder and will melt when exposed to heat, hence its name.
  
  Why use parchment paper at all? Why not just layer the ingredients directly in the pot? I get this question a lot, and the answer is simple. First, the parchment paper allows the delicate cod to cook gently, keeping the fish fillet intact without breaking up during the cooking process. Secondly, it makes for incredibly easy cleanup.

HOW TO MAKE TOMATO POACHED COD

Cut + Season the Fish – Chances are, if you opted for cod, you bought cod fillets, which are long pieces of cod typically starting thick and getting thinner as you approach the tail. On a clean cutting board, with a sharp knife, butcher the fish into 6-7 oz fillets, slightly bigger than a deck of playing cards. Season the fish with a drizzle of olive oil and a generous sprinkle of salt.

Assemble the Pot – In your wide braiser, skillet, or sauté pan, add two layers of parchment paper. Add the minced garlic and shallots to the bottom. Layer the fish in and toss it with the aromatics. Add the tomatoes, broth, basil, lemon slices, and slabs of butter to the pot. Drizzle on the Calabrian chili oil, if using, and give the entire pot a generous sprinkle of salt.

Cook until Flakey – Place the cover on the pot, folding in the parchment paper. Cook on medium to low heat, fully covered, for 15-20 minutes. Keep in mind that total cook time will vary depending on how quickly the pot comes to a simmer and the thickness of the fish. Check the fish at the 10-15 minute mark.

The tomatoes in the pot should pop open within this time frame. If they haven’t, gently press down on them to force them open so the juice can combine with the broth and other ingredients. Serve this tomato poached cod with crusty bread or rice.

STORING/REHEATING

This tomato poached cod isn’t the best dish to store for another day. Overall, fish isn’t my favorite to reheat. Any leftovers can be stored in an airtight container for 1-2 days max. If you have a lot of broth left, you can reheat it in a covered pot or pan on low heat. If there is a lack of broth, you can place the contents in a pot and add a splash of chicken broth.”