Summer dishes should be quick.  Who wants to stand in a hot kitchen when you could be out enjoying the weather or escaping the heat in the pool?  There are other, better uses for your time in the long days of summer than standing in front of a stove. (Unless you happen to be a food geek like me of course.)

Heavy meals and warm weather make for terrible bed fellows. A great warm weather meal should never weigh you down and make you feel sluggish, it should entice the palate and nourish both body and spirit. I think this poached cod manages to do all of these things.

This dish mingles the heady flavors of fresh baby bell peppers and tomato with the light texture of gently poached cod and just enough rice to make it a more than substantial dinner or, with a bit less rice, a great lunch.  It’s a simple meal to make but tastes like something that has had hours of love and caring poured into it.  It’s definitely something I would be happy serving to friends or family on any given day.

Poaching the fish directly in the sauce brings everything together into one unique whole, but still allows the individual flavors of the ingredients to stand out. If you love cod, peppers and tomatoes, this is one dish you really must try.

What’s your favorite fish recipe?  Do you prefer smoked, grilled, poached or fried.  We’d love to hear about it.

Yield: 4 servings

Poached Cod with Sweet Pepper and Tomato

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This dish mingles the heady flavors of fresh baby bell peppers and tomato with the light texture of gently poached cod and just enough rice to make it a more than substantial dinner or, with a bit less rice, a great lunch.

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Ingredients

• 4 cups cooked long grain white rice
• 4 6-ounce cod fillets
• 6 baby sweet peppers, sliced
• 2 Tbsp tomato paste
• 1 10.5-ounce can diced tomatoes
• ¾ cup chicken stock
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1 tsp smoked paprika
• 2 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook rice in a rice cooker or according to package directions. Keep warm
2. Heat oil in a large heavy-bottomed skillet or stockpot over medium heat. Add peppers and cook, stirring often, for approximately 5 minutes. Add onion and cook until union is translucent. Add garlic and cook for another 2 minutes, stirring often. Add tomato paste, paprika and thyme. Stir well to incorporate
3. Add tomatoes and chicken stock. Season with salt and pepper and bring to a simmer.
4. Season Cod fillets with salt and pepper. Reduce heat to low, gently place fillets in broth and cover pan.
5. Let simmer for 5 minutes. Place each fillet over 1 cup of cooked rice. Spoon Broth evenly over all dishes.
6. Serve immediately.
7. Share and Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 544Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 95mgSodium: 376mgCarbohydrates: 66gFiber: 5gSugar: 13gProtein: 47g

Nothing.  This recipe is a definite keeper!

Links to other recipes like this:

• Poached Salmon Recipe, from Elise at Simply Recipes
• Oil-Poached Halibut with Chervil, from Hunter Angler Gardener Cook
• Poached Whitefish with Fennel, Tomato and Capers, from Choosy Beggars