Cod in a Creamy Spicy Tomato Broth
Cod fillets soak up all the garlicky, peppery flavors of this rich and spicy tomato broth that takes less than 30 minutes to pull together.
Recipe - Stillwater Wine & Spirits
Cod in a Creamy Spicy Tomato Broth
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
3 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2 containers (10 oz each) cherry tomatoes
1/2 cup dry white wine
1/4 cup heavy cream
1/2 tsp salt, divided
4 (5-6 oz each) skinless cod fillets
1/4 tsp freshly ground black pepper
1/2 cup basil leaves, torn if large
Directions
- Heat oil in a 10-inch skillet over medium heat. Add garlic and cook, stirring often, until garlic has softened but not browned, about 1 to 2 minutes. Add red pepper flakes and continue to cook for 30 seconds. Add the cherry tomatoes, wine and 1/4 teaspoon salt and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 10–13 minutes. Stir in cream.
- Season cod filets with remaining 1/4 teaspoon salt and pepper and place into the skillet with the sauce. Spoon some of the sauce over the top. Reduce heat to low, cover and cook at a low simmer until fish is opaque throughout and beginning to flake, 5–8 minutes (thicker pieces will take longer to cook).
- Gently transfer fish to shallow bowls. Taste the liquid and add more salt, if necessary (if tomatoes are tart, add 1/4 teaspoon sugar). Stir basil into the sauce and spoon over fish. Serve with crusty bread, if desired.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oil in a 10-inch skillet over medium heat. Add garlic and cook, stirring often, until garlic has softened but not browned, about 1 to 2 minutes. Add red pepper flakes and continue to cook for 30 seconds. Add the cherry tomatoes, wine and 1/4 teaspoon salt and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 10–13 minutes. Stir in cream.
- Season cod filets with remaining 1/4 teaspoon salt and pepper and place into the skillet with the sauce. Spoon some of the sauce over the top. Reduce heat to low, cover and cook at a low simmer until fish is opaque throughout and beginning to flake, 5–8 minutes (thicker pieces will take longer to cook).
- Gently transfer fish to shallow bowls. Taste the liquid and add more salt, if necessary (if tomatoes are tart, add 1/4 teaspoon sugar). Stir basil into the sauce and spoon over fish. Serve with crusty bread, if desired.