Tomato-braised cod with chard, artichokes, and olive relish

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

Tomato-braised cod with chard, artichokes, and olive relish

Great for Entertaining

Tomato-braised cod with chard, artichokes, and olive relish

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

2 Servings, 460 Calories/Serving

25–35 Minutes

Paleo and gluten-free, this easy, elegant cod and artichoke dish has all the rich flavors of a great Mediterranean seafood stew.

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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 or 2 cloves peeled fresh garlic
  • 1 or 2 shallots
  • ¾ cup cooked quartered artichoke hearts
  • 1 bunch chard (about ½ pound)
  • ¼ teaspoon Aleppo chile flakes (optional)
  • 1 cup diced tomatoes
  • 2 wild Pacific cod fillets (about 6 ounces each)
  • ¼ cup pitted Kalamata olives
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon dried oregano
Make It Leaner
Use just 1 tablespoon oil in Step 1 to cut out 60 calories and 7 grams of fat per serving. To lose an additional 60 calories and 7 grams of fat per serving, omit the drizzle of oil in Step 4. The olive relish is so full of flavor, you won’t notice a difference.

Nutrition per serving

Total Fat 27g (35% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 790mg (34% DV), Total Carb. 20g (7% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Fish

Instructions

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

Wash produce before use

1

Make the tomato sauce

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Peel and thinly slice the shallots.
  • Coarsely chop the artichoke hearts.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the garlic and shallots, season with salt and pepper, and cook until fragrant and starting to soften, 1 to 2 minutes.
Add the artichoke hearts, chard stems, and as much Aleppo chile as you like and cook, stirring occasionally, until the stems are tender, 3 to 4 minutes. Add the tomatoes, chard leaves, and ½ cup water and simmer, stirring occasionally, until the leaves are just wilted, 2 to 4 minutes.
While the sauce simmers, prepare the cod.

2

Prep and cook the cod

  • Pat the cod dry with a paper towel; season generously with salt and pepper.
When the chard leaves have wilted, add the cod to the pan with the tomato sauce, gently nestling it into the sauce. Raise the heat to medium-high and bring to a boil. Reduce to a simmer and cook until the cod is opaque and flaky, 5 to 7 minutes, depending on thickness.
While the cod cooks, prepare the olive relish.

3

Make the olive relish

  • Coarsely chop the olives.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the olives, parsley, and oregano.

Serve

Transfer the cod and sauce to individual bowls. Top the cod with the olive relish, drizzle with 1 tablespoon oil, and serve.
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