Cod in a Creamy Spicy Tomato BrothCod in a Creamy Spicy Tomato Broth
Cod in a Creamy Spicy Tomato Broth
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.
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Recipe - Arden Hills
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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
  1. 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.
  2. 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).
  3. 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
3 tbsp extra-virgin olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
4 cloves garlic, thinly sliced
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1/2 tsp red pepper flakes
Essential Everyday Red Pepper, Crushed
Essential Everyday Red Pepper, Crushed, 1.5 Ounce
$2.19$1.46/oz
2 containers (10 oz each) cherry tomatoes
Bushel Boy Cherry Tomatoes
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
1/2 cup dry white wine
Holland House Cooking Wine, White
Holland House Cooking Wine, White, 16 Fluid ounce
$3.50 was $4.99$0.22/fl oz
1/4 cup heavy cream
Essential Everyday Whipping Cream, Heavy, 36% Milkfat
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$3.59$3.59/pt
1/2 tsp salt, divided
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
4 (5-6 oz each) skinless cod fillets
Not Available
1/4 tsp freshly ground black pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.79 was $1.99$1.19/oz
1/2 cup basil leaves, torn if large
Not Available

Directions

  1. 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.
  2. 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).
  3. 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.