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
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly
2 Servings, 440 Calories/Serving
This Sicilian-inspired dish features a unique combination of fresh vegetables, fish, and raisins. You heard that right. This small but mighty fruit brings moments of sweetness to our delicate, savory broth.
In your bag
- 1 organic lemon
- 1 organic yellow onion
- Fish options:
- 2 wild skinless cod fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 10 ounces organic gold or red new potatoes
- Sunbasket tomato sauce made by Talluto’s (tomatoes - onions - garlic - olive oil - salt - spices)
- 1 tablespoon raisins
Calories 440, Total Fat 17g (22% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 700mg (30% DV), Total Carb. 52g (19% DV), Fiber 8g (29% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 28g
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.
Wash produce before use
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.
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 sauce 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.
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.
Transfer the fish, vegetables, and tomato broth to individual bowls and serve with the lemon wedges.
- Juice the lemon.
- Divide the onion.
- Measure the water for poaching the fish.
- Scrub the potatoes.
- Time the cooking