Poached Black Cod with Dark Maple Syrup Glaze from Norca Restaurant

Ingredients Checklist :

• 3 cups fish broth
• 1/2 cup of dark maple syrup
• 1/2 medium red onion, very thinly sliced (about 1/3 cup)
• 2 cups cherry tomatoes, cut in half lengthwise, divided
• 8 ounces fingerling potatoes sliced crosswise into 1/4-inch rounds
• 3 sprigs basil, plus fresh basil leaves for garnish
• 1/4 teaspoon red-pepper flakes
• Coarse salt and freshly ground pepper
• 4 skinless cod fillets (4 ounces each)
• 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
• 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
• Extra-virgin olive oil, for drizzling

Directions Checklist

Step 1
Bring broth, maple syrup, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Boil to reduce the broth to ¼ of its original level. Season cod with salt and pepper, add to the maple glaze reduction mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.

Step 2
Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to the skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and maple reduction glaze among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.