Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium shallot, finely diced, and cook until softened, about 3 minutes. Stir in 2 large garlic cloves, minced, and cook for another 1 minute until fragrant.

2. 2

   Pour in 1/4 cup of dry white wine and let it reduce for 1 minute. Add 400 grams of halved cherry tomatoes and 500 ml of vegetable broth to the pot, bringing the mixture to a gentle simmer. Stir in 1 teaspoon of tamarind paste, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

3. 3

   Carefully place 600 grams of cod fillets into the simmering broth, ensuring they are mostly submerged. Reduce the heat to low, cover the pot, and gently poach the fish for 8-10 minutes, or until the fish flakes easily with a fork.

4. 4

   While the fish is poaching, heat 1 tablespoon of olive oil in a separate pan over medium heat. Add 1 large minced garlic clove and sauté for 30 seconds until fragrant.

5. 5

   Add 200 grams of baby spinach to the pan and cook, stirring occasionally, until wilted, about 2-3 minutes. Season the spinach with a pinch of salt and pepper.

6. 6

   Gently remove the poached cod fillets from the broth and set them aside. Stir 1/4 cup of chopped fresh basil leaves and 1/4 cup of chopped fresh parsley into the simmering tomato and tamarind broth.

7. 7

   Serve each poached cod fillet over a bed of wilted spinach, generously spooning the aromatic tomato and tamarind broth over the fish.