Infusing the broth with basil sprigs lends an aromatic fragrance to the dish, and reserving fresh leaves for garnish ensures a lovely, bright finish. Cook, relax, and enjoy!
What you'll need:
4 oz fingerling potatoes
2 oz sugar snap peas
8 oz vegetable broth
1 pint cherry tomatoes
½ oz fresh basil
¼ tsp crushed red pepper
2, 6-oz cod fillets
freshly ground black pepper
1. Prep vegetables
Peel, halve, and thinly slice shallot. Slice potatoes into ¼-inch rounds. Trim ends from snap peas and thinly slice on a diagonal. Halve cherry tomatoes lengthwise.
In a large skillet, bring broth, shallot, potatoes, 1 cup tomatoes, ¾ basil sprigs, ½ cup water, 1 teaspoon salt, and half to all of the crushed red pepper (depending on your heat preference) to a boil over high heat. Reduce to a simmer, stir to combine, and cook uncovered until potatoes are almost tender, 6–8 minutes.
Season cod on both sides with salt and pepper, add to broth mixture, and cover skillet. Simmer until fish is opaque and cooked through, 7–9 minutes.
Remove basil sprigs from broth and discard. Add snap peas, remaining tomatoes, and juice from half of a lemon. Stir gently to combine, spooning broth over cod, and cook until just warmed through, about 1 minute.
Pick remaining basil leaves from sprigs. Cut remaining lemon half into wedges.
Divide fish and soup between two bowls. Garnish with remaining basil leaves, drizzle with oil, and serve with lemon wedges for squeezing over if desired. Enjoy!
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