1 1/4 lb. large tomatoes (about 4), cut into bite-size pieces
1 15.5 can cannelini beans, drained and rinsed
4, 6oz. pieces boneless, skinless cod
Chopped, fresh, flat-leaf parsley & toast - for serving
Kosher salt and black pepper
Instructions
Heat the oil in a large skillet over medium heat. Add the bell pepper and onion. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the squash & zucchini, tomatoes, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the tomatoes have broken down and the sauce is thickened, 10 to 12 minutes.
Add the beans and stir to combine. Place the cod on top of the liquid. Cover and simmer until the cod is opaque throughout, 7 to 9 minutes.
Top the cod and sauce with the parsley. Serve with the toast (I use french baguette and toast in broiler).
Serving
Suggestions
I add some saffron threads occassionally to add more depth of flavor, although it is delicious without them as well.
Originally Submitted
2/20/2015
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