Poached cod in tomato broth with sweet potato and golden raisins

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

Easy Prep

Poached cod in tomato broth with sweet potato and golden raisins

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 400 Calories/Serving

25–40 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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)
  • 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

Nutrition per serving

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
Contains: Fish

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.


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

Wash produce before use


Poach the fish

Instructions are identical for both fish options.
  • 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.
In a medium sauce pot, cover the fish with 1 inch water, at least 1½ cups [2½ cups]. Add the lemon zest and one-fourth of the onion. Bring to a boil, 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 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].
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potato, 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. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
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.
To the pan with the stew, add the fish, raisins, and half the parsley 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 and stew to individual bowls. Garnish with the remaining parsley and serve with the lemon wedges.
Kids Can!
  • Juice the lemon.
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Strip the parsley leaves.
  • Garnish with the parsley.