Poached cod in tomato broth with potatoes and raisins

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Poached cod in tomato broth with potatoes and raisins

Dairy-Free, Gluten-Free, Mediterranean, Soy-Free, Diabetes-Friendly, Lean & Clean

2 Servings, 460 Calories/Serving

20 Minutes

This Sicilian dish features a unique combination of fresh vegetables, fish, and raisins. The dried fruit brings moments of sweetness to the savory broth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic lemon
  • 1 organic yellow onion
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 10 ounces organic gold or red new potatoes
  • Sun Basket tomato base (tomatoes - tomato paste - garlic)
  • 1 tablespoon raisins

Nutrition per serving

Calories: 460, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 220mg (9% DV), Carbohydrates: 52g (17% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Poach the fish

  • Using a peeler, remove the zest in wide strips from the lemon, being careful to remove only the outermost yellow layer and leave behind the bitter white pith. Juice half the lemon; set aside the juice for finishing the dish. Cut the remaining half into wedges for garnish. [Remove the zest from 1 lemon, then juice it; cut the remaining lemon into wedges.]
  • Peel and thinly slice the onion. Set aside three-fourths of the onion for the tomato broth.
In a medium sauce pot, cover the fish with 1 inch lightly salted water, at least 1½ cups [2½ cups]. Add the lemon zest and one-fourth of the onion and bring to a boil, then reduce to a vigorous simmer. Cover and cook until the fish is starting to turn opaque but not yet cooked through, 2 to 3 minutes. Using a slotted spoon or spatula, transfer the fish to a plate. Strain the poaching liquid into a medium heatproof bowl. While the water is heating and the fish is cooking, prepare the potatoes.

2

Prep the potatoes; cook the vegetables and broth

  • Scrub or peel the potatoes. Cut the potatoes into ¼-inch pieces.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 6 to 8 minutes. Add the remaining onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. If using, stir in ¼ cup [½ cup] white wine (from your pantry) and cook until thickened slightly, 1 to 2 minutes.
Add the tomato base and 1½ cups [2½ cups] reserved fish poaching liquid and bring to a boil, then reduce to a simmer. Cover and cook until the flavors come together and the vegetables are just tender, 4 to 6 minutes.

3

Finish the dish

To the pan with the vegetables and tomato broth, add the fish and raisins and cook over medium heat until the fish is cooked through, 1 to 2 minutes. Remove from the heat, stir in 1 tablespoon [2 TBL] lemon juice, and season to taste with salt and pepper.

Serve

Transfer the fish, vegetables, and tomato broth to individual bowls and serve with the lemon wedges.
Kids Can!
  • Juice the lemon.
  • Divide the onion.
  • Scrub the potatoes.