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Cod Basquaise

Cod Basquaise with Yellow Rice

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After a Basque-inspired chicken dish made for delicious results last year, we decided to apply the same bright and smoky flavors to tender, flaky cod. In this summery meal, cod is poached in a vibrant sauce of tomato, bell pepper, and piquillo pepper, then served with turmeric-infused yellow rice and a sprinkling of fresh parsley on top. For a dinner that looks just as stunning as it tastes, this one’s the real deal.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

  • Calories 620
  • Protein 29g
  • Total Carb 70g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 1 packet
    • unsalted butter
  • garlic powder
    • 1/2 teaspoon
    • garlic powder
  • onion powder
    • 1/2 teaspoon
    • onion powder
  • ground turmeric
    • 1/2 teaspoon
    • ground turmeric
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • parsley
    • 1/8 ounce
    • parsley
  • plum tomato
    • 4 ounces
    • plum tomato
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • garlic
    • 2 cloves
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • roasted piquillo peppers
    • 2
    • roasted piquillo peppers
  • cod
    • 10 ounces
    • cod
  • white wine
    • 1/2 cup
    • white wine
  • piment d'Espelette
    • 1/2 teaspoon
    • piment d'Espelette

What You’ll Need

  • olive oil
  • kosher salt
  • 6" small pot with lid
  • 10" medium pan with lid

Cooking Steps

  1. Cook Yellow Rice

    Cook Yellow Rice

    Heat butter in a small pot over medium heat. When butter is foamy, add spice mix and rice and stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover, and simmer until water is fully evaporated, 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Roughly chop parsley leaves, discarding stems. Roughly chop tomato. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise again into ¼-inch strips. Mince garlic. Peel onion, halve, and thinly slice. Roughly chop piquillo peppers.

  3. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add bell pepper and onion and sauté, stirring, until very soft and caramelizing, 6-7 minutes. Meanwhile, pat cod dry with paper towel and season all over with ¼ teaspoon salt.

  4. Simmer Pepper Sauce

    Simmer Pepper Sauce

    Once aromatics are soft, add tomato, garlic, and piquillo peppers to pan. Cook, pressing tomatoes to release their juices, until softening, 3-4 minutes. Add white wine and simmer until liquid is reduced by half, 2-3 minutes more. Season with Espelette pepper and ½ teaspoon salt.

  5. Poach Cod

    Poach Cod

    Add cod to pan, nestling into pepper sauce, and cover. Reduce heat to medium and simmer until cod is cooked through and opaque, 7-8 minutes. Meanwhile, set the table or get a head start on dishes.

  6. Plate Cod Basquaise

    Plate Cod Basquaise

    Divide yellow rice between serving plates and top with cod (don't worry if the fish breaks apart while you're plating—it'll still look great). Spoon over pepper sauce and garnish with parsley. Enjoy!

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