This flavorful poaching sauce made with fresh chopped tomatoes, chicken stock and orange juice is a great complement to soft, flaky cod fillets. This light, healthy dish goes well with a variety of side dishes, including brown rice, sauteed greens or even a side of polenta. Poaching is one of the simplest and healthiest ways to enjoy fish. It's a relatively mess-free cooking method and is also a great way to cook chicken and eggs. |
1 1/2 pounds cod fillets, cut into serving size portions
28 oz. fresh chopped tomatoes, medium dice (approx. 2 large tomatoes)
2 Tablespoons unsalted butter
1 shallot, minced
1 cup unsalted chicken stock
1/4 cup dry white wine
3 Tablespoons orange juice
2 teaspoons chopped fresh tarragon
Sea salt and pepper to taste
DIRECTIONS:
- Heat a large skillet over medium-low heat. Then add the butter and shallots and cook a few minutes until soft.
- Turn the heat up to medium and add the white wine. Cook until the liquid reduces by half.
- Add the chicken stock, chopped tomatoes and tarragon. Season with sea salt, stir and bring to a boil.
- Once the mixture comes to a boil, reduce the heat and simmer for approximately 10 minutes.
- Season the cod with salt and pepper and add to the pan. Spoon the tomato mixture over the cod, cover and simmer for another 10 minutes or until the cod easily flakes and is cooked through.
- When the cod is cooked, remove with a slotted spoon to a warm plate, and cover to keep warm.
- Add the orange juice to the poaching liquid, season with more salt if necessary, and simmer until the sauce reduces to a thicker consistency (approximately 10 minutes).
- Divide the cod fillets among warmed plates, and spoon the tomato-tarragon sauce over the cod. Garnish with some extra tarragon and serve immediately.