Heat oil in a 10-inch, straight-sided skillet over medium-high heat; cook onion 5 minutes or until softened. Add garlic and next 4 ingredients; cook, covered, over medium heat 10 minutes. Stir in salt and pepper. Add cod to skillet; reduce heat until wine mixture just simmers. Cover and poach 5 to 7 minutes or until fish flakes with a fork. Serve in bowls with broth spooned over fish.
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Wow! Quick, simple AND delicious! A winning combination. Wish I wasn't currently on Phase 1 of South Beach as this would have been fabulous over ANYTHING or with crusty bread to soak up the sauce (didn't think of making Mashed Cauliflower till after the fact). Will definitely make again and again. And wouldn't hesitate to serve to company. Enjoy!
This was outstanding broth. I didn't make the fish, but I will try that next time. Instead, I used the broth for seafood ravioli. Even my particular husband loved it. It was very similar in flavor to a pasta and seafood dish I had at a high end restaurant in the Napa Valley. I will make this again and again!
This is a simple, easy and delicious recipe for cod or other mild fish. I used homemade seafood stock instead of the clam juice (which would probably be more salty). I did not drain the diced tomatoes. I used shallots instead of onions and I served it with couscous. My husband said the combination was terrific, "add it to the list" to make again for dinner.
This is one of the best week-night meals I have ever made. Just excellent. The cod was perfectly flaky, the broth subtle but very flavorful. My only change was I used 4 fresh plum tomatoes instead of strained canned diced tomatoes, and homemade fish stock. I highly recommend this comforting dish with crusty bread to sop up the sauce! Raves all around.
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