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Poached Cod With Tomatoes, White Beans, and Toast Recipe

   
 

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     Poached Cod With Tomatoes, White Beans, and Toast

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 mins

Ingredients
3 Tbsp. Olive Oil
1 red bell pepper, chopped
1 medium onion (I use yellow), chopped
1 medium yellow squash, chopped
1 medium zucchini, chopped
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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