Herby Tomato Poached Cod

Herby Tomato Poached Cod

Recipe by Home Cooking Collective

Poaching is a simple and easy way to develop a soft, melt-in-your-mouth texture for fish without overcooking it. This fish poaches in a flavorful broth of fennel seeds, chili flakes, garlic, shallots, tomato paste, and orange juice. A dollop of Icelandic Provisions Plain Low-Fat Skyr balances out the rich tomato flavor and provides a creamy finish.

To ensure the fish is properly submerged in liquid, choose a small dutch oven or braiser, or a narrower (9-inch or 10-inch) cast-iron skillet for this recipe. 

Serves 2

2 Tablespoon
Extra Virgin Olive Oil
1/4 Teaspoon
Chili Flakes
3/4 Teaspoon
Fennel Seeds
thinly sliced
Garlic Cloves
thinly sliced
Salt and Pepper, to taste
3 Tablespoon
Tomato Paste
1 Teaspoon
Fish Sauce
1 1/2 Cup
3/4 Pounds
cut into 3 filets
finely chopped, for serving
1/2 Cup
Icelandic Provisions Low-Fat Plain Skyr
for serving
Crusty bread, for serving
Step 1:
Zest the orange and juice half of it.
Step 2:
Set a small dutch oven, braiser, or cast-iron skillet over medium heat. Add the oil, chili flakes, fennel seeds, shallot, garlic, and orange zest to the pan. Saute for 3 to 5 minutes, or until the aromatics are golden-brown and crisp. Season with salt and pepper.
Step 3:
Reduce the heat to medium-low, then stir in the tomato paste. Saute for 2 to 3 minutes, or until the tomato paste is a deep, brick red color and the oil has separated.
Step 4:
Add the orange juice to the pan, and stir to combine, scraping up any stuck bits on the bottom of the pan with a wooden spoon. Simmer for 2 minutes or until about half the liquid has reduced.
Step 5:
Add the fish sauce and water, and bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 8 to 10 minutes, or until the mixture has thickened slightly. You should be able to taste all of the aromatics, and the liquid should be tomato-ey, but not too acidic or sharp (otherwise, continue simmering to develop the flavors). Season with salt and pepper.
Step 6:
Carefully add the fish to the pan and reduce the heat to a low simmer. There should be small bubbles all around the surface of the pan. Simmer for 3 to 6 minutes, or until a fork inserted into the center of the fish gently flakes without resistance.
Step 7:
Top with parsley, then spoon fish into serving bowls and dollop with skyr. Serve warm with a side of crusty bread.
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