This recipe satisfies a craving for comforting stews, but without the laborious chopping and long cooking that so many stews require. Cod’s mild flavor takes readily to the tomato and tarragon seasoning, but you can use any firm-fleshed fish. Searing the fish first gives it a nice golden color and caramelizes some of the natural sugars, which add flavor to the finished dish.
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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 minutes.
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 minutes. Add the wine and cook, uncovered, over medium-high heat until reduced by half, about 7 minutes. Add the stock, reduce the heat to low, and let simmer while you prepare the fish.
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 minutes. Turn it over and pour the tomato broth around the fish. Let simmer gently until the fish is cooked through, about 7 minutes.
Transfer the fish to soup bowls or rimmed plates and ladle the broth on top. Sprinkle with the remaining 1 tsp. tarragon and serve.
This is so simple and delicious! Love the combo of tomato and tarragon! We usually use tilapia. I can't wait until our crop of sweet 100 tomatoes start producing! I'm going to use those in place of the romas. Cherubs would be great too!
This wonderful recipe is a staple in our house. We generally serve it with steamed new potatoes or mashed to soak up the savory, velvety sauce. Easy and delicious.
I make this recipe over and over again. It tastes great, is easy to prepare and is a light dinner for a weeknight. The broth is delicious.
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