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Cod Poached in Spicy Tomato Broth

Cod Poached in Spicy Tomato Broth
Photography: Karry Hosford
Yield

4 servings (serving size: 1 fillet and about 2/3 cup sauce)

Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You'll love the bright punch of flavor from the crushed red pepper--and how easy this dish is to clean up. Cod is a firm, white saltwater fish. Flounder or sole can substitute.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 teaspoons bottled minced garlic
  • 1 cup water
  • 3/4 cup dry white wine
  • 2 tablespoons capers
  • 3/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 4 (6-ounce) cod fillets
  • 10 kalamata olives, pitted and chopped

Nutrition Information

  • calories 272
  • caloriesfromfat 23 %
  • fat 7.1 g
  • satfat 1 g
  • monofat 4.6 g
  • polyfat 1 g
  • protein 32.4 g
  • carbohydrate 11.4 g
  • fiber 1.3 g
  • cholesterol 73 mg
  • iron 2.5 mg
  • sodium 907 mg
  • calcium 104 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.