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Tomato & Chili Poached Cod
This dish from Chef Maribel is light, bright, and bold. Here, cod is poached in a fragrant, chili-kissed tomato broth, and paired with golden-roasted sweet potatoes, carrots, and butternut squash. A side of lemony cabbage slaw adds a fresh, tangy kick, filling you up and leaving you energized.
Nutritional facts
Protein
30g
Carbs
35g
Calories
470
Fat
23g
Ingredients
Mexican Oregano, Creme Fraiche, Sweet Potatoes, Cod, Sherry Vinegar, Allspice, Butternut Squash, Cumin, Cilantro, Lemon, Garlic, Canned Tomato, Clam Juice, Cinnamon, Onion, Kosher Salt, Cabbage, Grapeseed Oil, Guajillo Chile Paste, Lemon Juice
Reviews
Based on 0 reviews
Sonia Anguiano · 04/23/25
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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