Ingredients
- 4 cups water
- 2 dried bay leaves
- Juice of 1 lemon
- 1 tbsp kosher salt
- 16 oz Alaskan cod
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 15 oz tomato puree
- 4 tbsp water
- 3⁄4 cup thinly sliced fresh basil, plus 2 basil tips for garnish
- Kosher salt to taste
- Black pepper to taste
- 8 oz spaghetti squash, roasted and scraped
Directions
- To prepare fish: Heat water, bay leaves, lemon juice, and salt in a saucepan to 175°F.
- Place fish in poaching liquid and cook until it reaches an internal temperature of 120°F.
- Remove from liquid and place on a chef’s towel or paper towel to absorb excess liquid.
- To prepare pomodoro sauce: While fish is cooking, heat oil and garlic in a 4 qt saucepan over medium heat.
- Once garlic begins to toast, add tomato puree and water and stir to incorporate.
- Bring to a simmer and cook for 10 minutes, adjusting thickness with more water if necessary.
- Fold basil into tomato sauce. Season with salt and pepper to your liking.
- Plate cod with spaghetti squash and tomato sauce and garnish with a basil tip.