Cod Poached in Tomato Sauce

Ingredients

1-2lbs - Cod Fillets fresh or frozen

2-3lbs - large tomatoes or equal amount of cherry/grape tomatoes

1 Lemon - halved

5-6 TBS - Olive Oil

2 TBS - Red Chili flakes

2 - Peppers of your choosing chopped up. I like Hot chili peppers but if the heats too much you can use a bell pepper or 2 jalapenos

1 - Onion (yellow or white)

4 - Cloves of garlic minced

1-2 cps - Low sodium chicken or veggie stock

2-3 TBS - Tomato Paste

2oz. - Vodka

Method

1. If frozen thaw your cod fillets. Pat the fillets dry with a paper towel and season them with kosher salt on both sides. Place on a plate.

2. Add 3ish of the tablespoons of olive oil to a frying pan that has a lid and pre-heat over medium heat.

3. While oil is heating, dice up the onion and the garlic, keeping them separate.

4. When the oil starts shimmering add the onion, tomatoes, peppers and chili flakes and let them brown while stirring occasionally for 8-10 minutes. Once onions start to brown add the garlic and stir until the garlic becomes aromatic, about 2-3 minutes.

5. Once garlic starts to brown add in the tomato paste, juice of half the lemon and stir.

6. Remove from heat to add the vodka, place the pan back on the heat and cook for 3-4 more minutes.

7. Use a potato masher to crush the tomatoes and then add enough stock to cover at least half of the fish for poaching.

8. When the stock and comes to a light boil, add the fish and cover. Stir and baste the fish occasionally. Keep checking the temp with an instant-read thermometer. And flip the fish after about 5 minutes.

9. Once the fish hits 145 degrees remove and set on a plate and tent with aluminum foil.

10. Turn the heat up to medium-high on the stock and leave uncovered stirring occasionally. After stock has reduce buy about ¼, turn off the heat and ladle onto he fish for serving.