In order to bring you the best organic produce, some ingredients may differ from those depicted.
Poached cod in tomato broth with sweet potato and golden raisins
Dairy-Free, Lean & Clean, Mediterranean, Paleo, Soy-Free, Gluten-Free
2 Servings, 400 Calories/Serving
The use of raisins in this easy-to-make, paleo Sicilian dish is a remnant of the Arab control of Sicily in the 10th and 11th centuries.
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)
- 1 organic sweet potato
- 1 or 2 cloves organic peeled fresh garlic
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 tablespoon golden raisins
Calories 400, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 250mg (11% DV), Total Carb. 35g (13% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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 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 stew.
While the water heats and the fish cooks, prepare the vegetables.
Prep the vegetables; start the stew
- Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into ¼-inch-thick slices, the slices crosswise into ¼-inch cubes.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Add ¼ cup [½ cup] white wine (from your pantry), if using, and cook until thickened slightly, 1 to 2 minutes. Add the tomatoes and 1½ cups [2½ cups] fish poaching liquid. Bring to a boil, reduce to a simmer, cover, and cook until the flavors come together and the vegetables are just tender, 4 to 6 minutes.
While the stew simmers, prepare the parsley.
Prep the parsley; finish the stew
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Juice the lemon.
- Press the garlic (if you have a press).
- Measure the garlic.
- Strip the parsley leaves.
- Garnish with the parsley.