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| Cod in Tarragon Tomato Broth |
| 1 large shallot, finely chopped |
| Salt and freshly ground black pepper to taste |
| 4 plum tomatoes, peeled, seeded, and chopped (canned is fine) |
| 1 Tbs. chopped fresh tarragon |
| 1/2 cup homemade or low-salt canned chicken or fish stock |
| 2 cod fillets, about 6 oz. each |
| In a medium saucepan, heat 2 Tbs. of the olive oil over medium-high heat. Add the shallot, garlic, |
| salt, and pepper and sauté until the shallot is softened and beginning to brown, about 5 min. |
| Add the tomatoes and 2 tsp. of the tarragon and continue to cook until the tomatoes begin to give |
| off some of their juice, about 5 min. Add the wine and cook, uncovered, over medium-high heat |
| until reduced by half, about 7 min. Add the stock, reduce the heat to low, and let simmer while you |
| Meanwhile, heat the remaining 1 Tbs. olive oil in a nonstick frying pan over medium-high heat. Add |
| the fish (most attractive side down) and cook until well browned, about 3 min. Turn it over and pour |
| the tomato broth around the fish. Let simmer gently until the fish is cooked through, about 7 min. |
| Transfer the fish to soup bowls or rimmed plates and ladle the broth on top. Sprinkle with the |
| remaining 1 tsp. tarragon and serve. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated