Try this Cod in Tarragon Tomato Broth recipe, or contribute your own.
Suggest a better descriptionScore the tomatoes and plunge into boiling water for 2 minutes. Remove and shock immediately in ice water. Remove the skins and seeds, then chop the tomatoes.
Heat 2/3 of the olive oil in a saucepan over medium heat. Add the shallots and garlic. Sauté until the shallot has softened, about 5 minutes. Add the tomatoes and tarragon and continue to cook until the tomatoes begin to give off some of their juice, about 5 minutes. Add the wine and simmer until reduced by half. Add the stock and reduce the heat to low.
Heat the remaining olive oil over medium heat in a separate non-stick pan. Place the fish, skin side up, in the pan. Cook until golden brown.
Turn the fish over, then pour the tomato broth over the fish. Bring to a simmer until the fish is cooked through. Serve immediately.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 100 | ||
Calories from Fat: 46 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.3mg | 0 % | |
Potassium 642.2mg | 17 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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