Cod with Cauliflower Tomato Broth

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
260
protein 
25 g
sodium 
556 mg
carbohydrates 
22 g
fat 
8 g
fiber  
4 g
cholesterol 
50 mg
Servings 
4
Ingredients 

Cauliflower Tomato Broth
1 tsp extra virgin olive oil
1 tsp minced garlic 
⅓ cup diced yellow onions
¾ cup diced fresh cauliflower
2 whole dried bay leaves
1 tsp chopped fresh parsley
1½ cups canned whole tomatoes
⅔ cup water
⅛ tsp grated lemon peel
⅛ tsp ground black pepper
¼ tsp sea salt
⅓ tsp cane sugar
⅓ tsp Worcestershire Sauce

4 4-oz cod fillets
½ tsp sea salt
½ tsp freshly ground black pepper
2 tsp canola oil

Garlic Bread
4 1-oz slices multi-grain bread
2 tsp extra virgin olive oil
2 tsp minced garlic 
2 Tbsp freshly grated Parmesan cheese

Instructions 
  1. In a large sauté pan over medium heat, sauté garlic, onion and cauliflower in olive oil until onions are translucent. Add bay leaves and parsley. In a medium bowl, crush tomatoes by hand. Add along with liquid to sauté pan. Add water, lemon peel, salt, pepper, sugar and Worcestershire Sauce and simmer 20 to 25 minutes. Remove bay leaves.
  2. Season cod with salt and pepper. Sauté over medium heat in a large sauté pan in canola oil about 3 to 5 minutes on each side, or until cooked through.
  3. For Garlic Bread: Preheat broiler. Combine olive oil and minced garlic cloves. Brush on bread slices. Top each slice with ½ tablespoon parmesan cheese. Broil until golden brown.
  4. Evenly divide Cauliflower Tomato Broth among 4 bowls. Top with 1 cod fillet. Serve with 1 slice of Garlic Bread.

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.