I have just returned from a trip to Iceland. What a wonderful and isolated country!
This year I had no set destination. So I simply chose the cheapest international ticket, which turned out to be a direct non-stop to Iceland. So our adventures took us into the wild expanses. Highlights include, coffee, licorice, and hotdogs, geysers, standing under and behind waterfalls, road trips, glaciers and ice, secret and not-so-secret-hot springs, boat rides, sweaters, sheep, falling in the mud, half-breakfast, and day light 24 hours a day!
Because Iceland is an island, fish is abundant, and I was spoiled. When I returned home to my land locked state of Colorado, I went to the grocery store and reluctantly bought a pound of cod from the seafood counter. I made this simple soup with a few modifications and I must say it was delicious! I highly recommend you try this! Of course if you are watching your carbohydrate intake please omit the potatoes.
Poached Cod in Tomato Broth
(modified from Martha Stewart)
- 3 cups Hon Dashi Benito broth (Japanese fish broth)
- 1/2 medium onion, very thinly sliced (about 1/3 cup)
- 2 cups tomatoes, diced
- 8 ounces potatoes, diced
- 3 sprigs basil, plus fresh basil leaves for garnish
- 1/4 teaspoon red-pepper flakes
- Coarse salt and freshly ground pepper
- 4 skinless cod fillets (4 ounces each)
- 4 ounces sugar snap peas
- 1 teaspoon fresh lime juice
- Extra-virgin olive oil, for drizzling
- Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
- Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lime juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.