Cod with Sun Dried Tomatos, Greens & Garlic Soup Recipe by June d'Arville

I follow a ton of pretty awesome food blogs and almost all of them offer some really great recipes. June d’Arville’s Simple, Tasty, Good is no exception. June has consistently created and shared some of the best recipes I’ve seen to date. Simple and elegant would be a perfect description. Filling and very good looking would be another. It’s no wonder I chose to prepare one of her recipes just last night. I have to tell you, I was quite pleased with the result.

The Recipe

This soup dish doesn’t take very long to put together at all. It really is just a few ingredients that are relatively easy to locate in the grocery store. I will tell you that I switched a few things up because I already had some fresh thyme as opposed to rosemary and the store I went to didn’t have any arugula in stock. As a substitute, I used baby greens, which included tango, lolla rosa, romaine, oak, chard, spinach, mizunia, radicchio and a few others. I wish I could have gone with just the arugula, but the substitute was very good.

This is a gentle dish. That’s the best way I can describe it. There’s nothing overpowering and there’s nothing in it that will shock you. It’s a tasty, elegant and enjoyable soup. I particularly noticed the hint of garlic and definitely the sun dried tomatoes. The fish was poached perfectly, which made for some serious tenderness. Overall, this is something I’d make again. Without a doubt.

Ingredients

Serves: 2

2 Tablespoons Extra-Virgin Olive Oil
2 Sprigs of Fresh Thyme or Rosemary
1 Teaspoon Garlic, Minced
1 Bay Leaf
1/4 Cup of Sun Dried Tomaotoes
3 Cups Vegetable Stock
1 Shallot, Chopped
Salt
Ground Black Pepper
1 Cup Baby Greens
2 4-Ounce Cod Fillets

Step-by-Step Instructions

Again, I’d like to thank June d’Arville for this recipe. She did a wonderful job with sharing it and presenting it on her blog. If you get the chance, check her out.

Warm Up the Pot with Some Garlic

Warm a medium sized saucepan over medium heat. When it’s to temperature, add the olive oil, garlic, bay leaf and the thyme or rosemary. Stir things up a bit and let them simmer for three or four minutes.

Add Tomatoes, Stock & Onions

Next, add in the tomatoes and cook for two minutes.

And after that, add in the broth, increase the heat to high until it begins to boil and then reduce it back to medium.

Add in the shallot and let everything simmer for about four minutes.

At this point, you can also add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.

Add the Greens & Poach the Fish

Next up, add the baby greens (or arugula) to the pot and then add the fish.

Finally, lower the heat to medium-low and cover the pot. Let things simmer for about five minutes. During this time, the fish will slowly cook all the way through, while remaining very tender.