Cod Poached in Tomato-Tarragon Sauce
4

Serves 4 to 6

A flavorful sauce of tomatoes, tarragon and a touch of orange juice makes a delicate companion to cod. Serve with rice or pasta.

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    Ingredients: 
    • 2 tablespoons butter
    • 1 medium shallot, finely chopped
    • 1/4 cup dry white wine
    • 1 cup gluten-free fish stock or chicken broth
    • 1 (28 ounce) can diced tomatoes, drained
    • 2 teaspoons chopped tarragon or 1 teaspoon dried tarragon, more for garnish
    • 1 1/2 pound cod fillets, cut into 4 or 6 pieces
    • Sea salt, to taste
    • Ground pepper, to taste
    • 2 tablespoons orange juice
    • Chopped tarragon or parsley
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    Method: 

    Heat butter in a large, deep skillet over medium-low heat. Add shallot and cook until softened, 3 to 4 minutes. Add white wine, increase heat to medium and cook until liquid is reduced by half, about 4 minutes. Add fish stock, tomatoes and tarragon. Bring sauce to a boil, reduce heat to a simmer and cook 10 minutes. Season fish with salt and pepper. Add fish to skillet, spooning tomatoes on top. Cover and simmer until fish can be flaked and is fully opaque, about 10 to 15 minutes. With a slotted spatula, transfer fish pieces to a platter.

    Add orange juice to skillet. Simmer sauce, uncovered, over medium heat for 10 minutes to reduce slightly. Taste sauce and adjust seasoning. Spoon over fish and garnish with fresh tarragon or parsley.

    Nutritional Info: 
    Per Serving:250 calories (60 from fat), 6g total fat, 3g saturated fat, 85mg cholesterol, 530mg sodium, 13g carbohydrate (3g dietary fiber, 6g sugar), 34g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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