Poached Cod with Tomatoes & Escarole
Recipe type: Dinner, Main, Fish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Serve with plenty of crusty bread to soak up the tomato broth. It is also good served over rice or couscous.
  • ½ medium Onion, thinly sliced
  • 2 cloves Garlic, thinly sliced
  • ¼ tsp. Red Pepper Flakes (or more to taste)
  • 1 tsp. Anchovy Paste OR 2 Anchovy Fillets
  • 1 head Escarole, roughly chopped
  • 1 14 oz. can Plum Tomatoes, crushed
  • ½ c. Dry White Wine
  • 1½# Cod, cut into 4 portions
  • Extra Virgin Olive Oil
  1. Heat about 2 Tbsp. of olive oil in a wide skillet over medium-high heat. Add the onion and season lightly with salt. Sauté until the onion is translucent, about 2 minutes. Add the garlic, anchovy paste or fillets (if you're using fillets, just break them up with your spoon and they'll melt right into the sauce), and red pepper; sauté until the garlic is a very light golden, 1-2 minutes. Add the escarole, season, and toss until just wilted, about 1 minute.
  2. Add the crushed tomatoes, wine, and about ½ c. of water. Bring the liquid to a boil, then reduce to a simmer. Simmer for 5-10 minutes until the flavors have melded. Taste and adjust seasoning as needed. Reduce the heat to maintain a slow simmer.
  3. Season the cod fillets with salt and pepper. Nestle the cod into the tomato broth, cover the pan, and simmer until the fish is opaque and just starting to flake, 6-8 minutes. If some of your pieces of fish are thicker than others, it's best to get them cooking a minute or 2 before the thinner pieces.
  4. Divide the escarole between warm bowls. Set a piece of cod in each bowl and spoon the tomato broth over the top. Drizzle with a little olive oil and serve.
Recipe by strawberryplum at http://www.strawberryplum.com/poached-cod-with-tomatoes-escarole/