Cod En Brodo

Perfect weeknight recipe--quick, satisfying yet light and warming in the winter months. 

I recently picked up more cod than I could use.  So I placed some pieces in the freezer.  I wanted to use the cod in such a way to overcome the fact that it had been frozen.  Cod can be dry as it is, so I figured introducing more liquid would be ideal.  I decided to poach it in liquid (in this case a small amount of white wine and then homemade vegetable broth).
This is very simple and you can use any fish you like.  I've used salmon, halibut, grouper.  You can even use something like tilapia, but it may break up in the broth--taste will be the same but presentation will vary.

By the way, this same broth makes a great soup on it's own, just serve with a salad and crusty bread to soak up all those flavors!   Wouldn't radicchio be great with this?

Serves 2

.4-.8 lb cod
2 TB extra virgin olive oil
3 TB minced garlic
2 TB diced red onion
2 TB diced white sweet onion
2 TB carrots diced
2Tb butternut squash diced, optional
6 cherry tomatoes
1/3 cup white wine
2 1/2 cup vegetable broth (homemade or your favorite low sodium broth)
salt to taste
1/2 cup dried cannellini or northern white beans, soaked overnight and cooked until tender **

**you can use canned here but add them just before the fish and stir gently so they don't break down too much.  If using canned, add 1 cup of beans

Heat olive oil over low medium heat in a saute pan (pan with straight sides).  Add onion and carrot (and squash if using), season with salt.  Cook until onion is just translucent and add the garlic and tomatoes. Cook a couple more minutes and add the white wine, cover with a lid.  Cook until all liquid is absorbed then add the vegetable broth, cook over medium heat, check salt and add if necessary. Now add the cooked beans and cook a few minutes until heated through. 
Add the fish fillet(s) and season them. *If using canned beans put them in just before fish.  Place cover on pan and check after 4 minutes, flip fish in the broth and cook a couple minutes more.  Fish is ready when it just begins to flake.
Serve topped with some chopped green onion and crusty bread.