Buttery, Soupy, Tomato Poached Cod over Rice - perfect for a chilly evening!

Buttery, Tomato Poached Cod Recipe

Serves 2

For the poached cod

1.5 tbsp of cooking oil
- I prefer grapeseed oil
1 minced shallot
1-2 pepper(s) of choice chopped
- I typically like using dried red chili peppers
2 chili anchovies from the jar/can
1 diced red onion
2 cups halved grape tomatoes
1 tbsp butter
1.5 to 2 cups of chicken stock, depending how soupy you want it
2 cod fillets
salt to taste
black pepper to taste
chopped cilantro to garnish
Optional sliced lemon to garnish

For the rice

Start your 1.5 cups of rice in your rice cooker with the appropriate water amount (around 2.25 to 3 cups depending on texture).
Heat up 1.5 tbsp of preferred cooking oil. Once heated, dump in your aromatics (minced shallot, chopped pepper). After your shallots and chopped peppers have been on the pan for 2 minutes, put in 2 anchovies and break it up with your cooking utensil so it becomes more like a paste.
Start stir frying your diced red onion until it starts turning brown.
Pour in your halved grape tomatoes and 1 tbsp of butter. Let cook until butter melts and tomatoes begin softening.
Pour in your 1.5 to 2 cups of chicken stock into the tomato mixture. If you want your cod to be more soupy, put 2 cups. If you want it to be more saucey, put 1.5 cups. Bring to a boil.
Once boiling, put in your 2 cod fillets. Use a spoon to scoop some of the hot soup on top. Put the lid on and let cod fillet cook for around 10-15 minutes.
After 10-15 minutes, your cod should be flakey and fall apart when you break it with a fork or cooking utensil. Season with desired black pepper and salt, if needed.
Scoop your desired rice and scoop the cod and soup over the rice.
Garnish with chopped cilantro, and optional slice of lemon.