Cod Poached in Spicy Tomato Broth

Ingredients

• 1.5 teaspoons bottled garlic minced
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano canned
• 2 tablespoons capers 
• 24 ounce filets 
• 0.8 teaspoon pepper red crushed
• 0.8 cup wine dry white
• 10  kalamata olives pitted chopped
• 1 tablespoon olive oil 
• 1 cup water 

Equipment

• frying pan

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add garlic; saut 1 minute or until lightly browned.
3. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes.
4. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.