Pan-Seared Cod with Creamy Tomato Broth and Crispy Bread
Ingredients
- 4 fillets (6 ounces each)cod fillets (skin-on or skinless)
- 3 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 ounces)canned crushed tomatoes
- ¾ cupchicken or vegetable broth
- ¼ cupheavy cream
- 3 sprigsfresh thyme
- ·sea salt
- ·black pepper
- 4 thick slicescrusty bread (for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the cod fillets dry with paper towels, season both sides with salt and pepper. Once the oil shimmers, carefully lay the cod skin-side up (or either side if skinless) and cook for 4 to 5 minutes until the underside is golden. Gently flip and cook for another 2 to 3 minutes until just cooked through. Transfer to a plate.
- 02
In the same pan, add the remaining 2 tablespoons olive oil and sauté the diced onion over medium heat for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom. Add the thyme sprigs and simmer for 5 minutes, allowing the flavors to meld.
- 04
Stir in the heavy cream and a pinch of salt and pepper. Nestle the cooked cod fillets back into the broth, reduce heat to medium-low, and gently simmer for 2 to 3 minutes to warm through and marry the flavors.
- 05
Taste and adjust seasoning if needed. Ladle the broth into bowls, top each with a cod fillet, and serve with crusty bread for soaking up the creamy tomato sauce.
Spice Tips
This broth is naturally comforting and mild. To add warmth, stir in 1/4 teaspoon red pepper flakes with the garlic. For earthiness, add 1/2 teaspoon smoked paprika to the broth. A squeeze of fresh lemon juice or a pinch of dried oregano brightens the tomato base without overwhelming the delicate fish.
Cod is mild and flaky — don't overcook or it will fall apart. If using skinless fillets, they cook slightly faster, so check at 3 to 4 minutes on the first side. For a lighter version, swap heavy cream for Greek yogurt added off heat.