Chef Preston's Recipe of the Month
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!