Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cod in Tarragon Tomato Broth

Scott Phillips

Servings: two.

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.


  • 3 Tbs. olive oil
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 4 plum tomatoes, peeled, seeded, and chopped (canned is fine: see Substituting canned tomatoes for fresh)  
  • 1 Tbs. chopped fresh tarragon
  • 1/4 cup dry white wine
  • 1/2 cup homemade or low-salt canned chicken or fish stock
  • 2 cod fillets, about 6 oz. each

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 75
  • Sodium (mg): 700
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 32


  • 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.


Rate or Review

Reviews (3 reviews)

  • cookykamp | 05/06/2011

    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!

  • Yonaloo1 | 10/04/2009

    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.

  • whatscooking | 11/01/2007

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial