Poached Cod with Tomato and Peppers

Poached Cod with Tomato and Peppers


Serves 3-4

  • Four 6-ounce cod fillets

  • 6 sweet peppers, sliced

  • 2 tbs tomato paste

  • One 10.5-ounce can diced tomatoes

  • 3/4 cup chicken stock

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp dried thyme leaves

  • 1 tsp paprika

  • 2 tbs extra virgin olive oil

  • Salt and pepper to taste


  1. Heat olive oil in a large heavy-bottomed skillet or stockpot over medium heat.

  2. Add peppers and cook, stirring often, for approximately 5 minutes.

  3. Add onion and cook until union is translucent.

  4. Add garlic and cook for another 2 minutes, stirring often.

  5. Add tomato paste, paprika and thyme.

  6. Stir well to incorporate

  7. Add tomatoes and chicken stock.

  8. Season with salt and pepper and bring to a simmer.

  9. Season cod fillets with salt and pepper.

  10. Reduce heat to low, gently place fillets in broth and cover pan.

  11. Let simmer for 5 minutes.

  12. Place each fillet over a cup of cooked rice.

  13. Spoon broth evenly over all dishes.

  14. Serve immediately.

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