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Poached Cod in Tomato Broth

Start to Finish: 20 minutes


  • 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


  1. In a frying pan set to medium heat, add oil. Using your hands, crush the peeled tomatoes into the pan. Add stock, saffron, bay leaves, and salt to taste.
  2. Bring broth to a simmer over medium heat, then reduce heat to low.
  3. Add cod fillets and cover, simmering for 5-7 minutes or just until fish begins to flake.
  4. Serve fish with tomato broth.

Makes: Serves 2

Nutritional Information (Per Serving):

  • Calories: 167
  • Fat: 10.3g
  • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Salt: 100mg
  • Carbs: 1.6g
  • Dietary Fiber: 0.4g
  • Sugar: 0g
  • Sugar Alcohols: 0g
  • Net Carbs: 1.2g
  • Protein: 18g
  • Calcium: 7mg
  • Potassium: 65mg