Poached Cod in Tomato Broth recipe - Keto, paleo, Whole30, dairy-free
This poached cod gives fish a luxurious makeover with a savory tomato broth and floral saffron. Just 20 minutes from start to finish.
Ingredients
- 1 pound wild-caught cod fillet, cut into 3-inch squares
- One 28-ounce can organic whole peeled tomatoes (BPA-free), drained
- 1.5 cups pastured chicken stock
- Small pinch of saffron (about 15 threads)
- 2 bay leaves
- 3 tablespoons avocado oil
- Sea salt to taste
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