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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Poached Cod with Vegetables
I’m trying to be diligent about getting more fish into my diet. I ate a lot more fish and shellfish when we lived in New Hampshire.
It was readily available and always fresh. Here, we basically live on the border of Washington and Idaho where “fresh” seafood means a little something different.
We were spoiled in NH so it’s hard to get excited about seafood when it comes frozen (or previously frozen) in the grocery store. But I’m trying.
I’m definitely a red meat kind of girl. In fact, if you put a rib-eye in front of me a few nights a week you wouldn’t hear any complaints.
However, because I deal with inflammation issues related to Lyme Disease, my diet has to involve a  lot of vegetables and lighter meals as well as the occasional bloody rib-eye.
It’s easy to get in the rut of baked fish dishes, but poaching brings a little something different to the table.
It’s very easy and fast. If you poach it properly, the fish is amazingly moist and flaky. You can poach a large variety of fish with a large variety of ingredients which make the options endless. And lastly, I think it’s gorgeous.
The contrast of the fish with the broth and whatever other ingredients you use can make for a really beautiful dish. Great for company because it looks so fresh and bright and like you really know what you’re doing.
When in reality, all it takes is a few minutes to slice some vegetables, a quick saute, and then about 6 tiny minutes to poach the fish. Easy and delicious!
Poached Cod with Vegetables
1/2 of a White Onion, sliced
1/2 of an Orange Bell Pepper, sliced
3 Large Cremini Mushrooms, sliced
4 Small (thin) Carrots, sliced
About 25 Heads of Asparagus
2 Large Swiss Chard Leaves, sliced
3 Cloves of Garlic, diced
2 teaspoons of Avocado Oil
1 1/2 teaspoons of Fresh Rosemary, minced
2 teaspoons of Fresh Thyme Leaves
1/4 teaspoon of Sea Salt
Several Grinds of Pepper
4 Cod Fillets
32 ounces of Chicken Broth
Fresh Lemon & Parsley For Garnish
Prepare all of the vegetables, herbs, and garlic and set aside. Heat the avocado oil in a large pan and add the vegetables and garlic.Saute over medium high for a few minutes until the onions and peppers begin to soften. Add the chicken broth, salt and pepper, and herbs. Bring the broth and vegetable mixture to a simmer. Add the cod, cover with a lid, and poach for 6 minutes.
**Serve immediately. If you leave the fish in the broth on the stove, it will overcook and become tough.
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