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Unidine

Award-winning Chef Preston, Dining Services Director of St. Anne's Mead

Chef Preston's Recipe of the Month

January 2019

Poached Cod in Tomato Broth (serves 8)

  • 2lbs. Atlantic Cod - Thawed
  • 1/4 Cup Olive Oil
  • 1 1/3 Tbsp. Fresh, Minced Garlic
  • 5 1/3 oz. Fresh, yellow, chopped Onions
  • 1 1/3 cup Tomato Juice
  • 8 oz. Fresh Spinach
  • 2 oz. Capers
  • 2 Tbsp. Dry Oregano
  • 1/8 Tsp. Kosher Salt
  • 1/2 Tsp. Black Ground Pepper
  • 1/3 cup Toasted Pine Nuts

Heat the Olive Oil in a large saute pan over medium-high heat.  Add the minced Garlic and diced Onion and cook until softened, about 5 minutes.   Add tomato juice and adjust heat to a light simmer.

Season the Cod with Salt and Pepper.  Place the Cod in the lightly simmering liquid, cover, and cook for about 7 to 9 minutes.  CCP - 145F.  Cook to internal temp, or until fish is cooked through, and hold for 15 seconds.  Remove fish to a serving pan.

Add the Spinach, Capers and dried Oregano to the pan.  Cook until Spinach is lightly wilted, about 3 minutes.  Season to taste with Salt and Pepper.  Stir in the toasted Pine Nuts, spoon the sauce all over the Cod, and serve!