Cod poached in herby tomato broth

Peel and finely dice the yellow onion. Mince the garlic clove. Roughly chop the tomato.

Peel the potato and carrot, then cut into small bite-sized cubes, about 1 cm.

Rinse the cod fillet and pat dry with a paper towel. Roughly chop the fresh parsley.

Warm the olive oil in a small saucepan over medium-low heat. Add the diced onion and cook gently, stirring occasionally, for about 5 minutes until soft and translucent.

Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the chopped tomato, cover the pan, and let it soften for 5 minutes, mashing gently with the back of your spoon to release its juices.

Pour in the chicken broth, season with a pinch of salt and black pepper, and bring to a gentle simmer over medium heat. Let it bubble softly for 5 minutes.

Gently lower the cubed potato into the simmering broth and cook for 5 minutes until beginning to soften.

Carefully nestle the cod fillet into the broth alongside the potato. Reduce the heat to low, cover the pan, and let everything poach together for 8 minutes until the cod is opaque and flakes easily.

Remove the pan from the heat and let it rest, covered, for 2 minutes.

Ladle the cod and herby tomato broth into a shallow bowl, including the tender potato and any broth left in the pan.

Drizzle the olive oil gently over the top. Scatter the chopped parsley and place a lemon wedge on the side.

Serve immediately while warm, with the lemon wedge ready to squeeze over the fish if you like.