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Make This At Home: 2013 Sunrise Signature Chef’s Winning Cod in Tarragon Tomato Broth

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At Sunrise communities, dining is all about fresh, flavorful and nutritious meals. Sunrise chefs meet the unique nutritional needs of seniors, while also creating a variety of delicious and creative offerings.

This year, Sunrise hosted the first-ever SeniorEats™ Nutritional Challenge at The Fairfax, a Sunrise community in the Washington, D.C. metro area. Five chefs from Sunrise communities across the U.S. and Canada competed in the cook-off competition.

This antioxidant-rich recipe, brought to us by Bob Brown of Sunrise of Norwood (Mass.), won the SeniorEats™ Nutritional Challenge this year, with resident judges voting it as the favorite. Cod is an excellent low-calorie source of protein with a 4 oz. portion providing about half of the recommended daily amount of protein for around 120 calories.  Cooked tomatoes are a great source of lycopene, a powerful antioxidant.

Brown is a Massachusetts native and spent twenty years as a carpenter before pursuing his dream of becoming a chef.  He attended Johnson and Wales University in Rhode Island, a well-known school for the culinary arts, and cooked for five years at The Parker House in Boston before becoming the sous chef at an independent living community.  He has been at Sunrise of Norwood since 2007.

Cod in Tarragon Tomato Broth
Serves 6

Ingredients

12 roma tomatoes
½ cup olive oil
3 tbsp minced shallots
3 garlic cloves, peeled / minced
3 tbsp fresh chopped tarragon
¾ cup white wine
1 ½ cup low sodium chicken stock
6 (2 ¼ lb total) cod filets

Score the tomatoes and plunge into boiling water for 2 minutes.  Remove and shock immediately in ice water.  Remove the skins and seeds, then chop the tomatoes.

Heat 2/3 of the olive oil in a saucepan over medium heat.  Add the shallots and garlic.  Sauté until the shallot has softened, about 5 minutes. Add the tomatoes and tarragon and continue to cook until the tomatoes begin to give off some of their juice, about 5 minutes. Add the wine and simmer until reduced by half. Add the stock and reduce the heat to low.

Heat the remaining olive oil over medium heat in a separate non-stick pan.  Place the fish, skin side up, in the pan.  Cook until golden brown.

Turn the fish over, then pour the tomato broth over the fish.  Bring to a simmer until the fish is cooked through.  Serve immediately.
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