Poached Cod Linguine


Main Dish
Poached Cod Linguine

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    Inspired by the Feast of the Seven Fishes, an Italian-American celebration on Christmas Eve with dishes of fish and other seafood, this pasta dish pays homage to the celebration with poached cod, mussels and scallops in a delicious spicy Italian tomato sauce.

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    Servings and Ingredients

    Serves 6
    1 lbs. Fish Market live mussels
    12 c. water
    1 ½ tsp. kosher salt, plus additional to taste
    ½ (16-oz.) pkg. Hy-Vee linguine
    1 medium lemon, halved
    2 medium whole cloves garlic, peeled; plus 1 clove minced
    4 tbsp. chopped fresh oregano, divided; plus additional for garnish
    5 tbsp. Gustare Vita olive oil, divided
    1 (2-lb.) Fish Market Alaskan cod fillet, ½ to ¾ in; cut into 4 pieces
    8 oz. Fish Market fresh sea scallops
    1 c. chopped white onion
    1 (10-oz.) pkg. Basket & Bushel gourmet medley tomatoes
    1 (17.6-oz.) bottle Gustare Vita arrabbiata pasta sauce
    1 ½ c. Gustare Vita tomato passata
    1 tbsp. Gustare Vita capers, drained
    Italian parsley, for garnish
    Fresh lemon juice, optional

    Things To Grab

    • Colander
    • 4-qt. saucepan or pasta pot
    • Slotted spoon
    • Paper towels
    • Deep 12-in. nonstick skillet or sauté pan
    • Wooden spoon or silicon spatula


    1. Rinse mussels under cold running water to remove any sand and grit. Refrigerate mussels, uncovered, until ready to use. 

    2. Bring water and 1½ tsp. salt to boil in a 4-qt. saucepan or pasta pot. Add linguine. Gently boil, uncovered, for 8 minutes. Drain; reserve pasta water. Set linguine aside; cover to keep warm.

    3. Return reserved pasta water to saucepan, squeeze juice from ½ lemon into pasta water; add the lemon rind, 2 whole cloves garlic, 2 Tbsp. oregano and 2 Tbsp. olive oil. Bring to a boil. Reduce heat to medium-low; add cod and very gently simmer for 4 to 6 minutes or until fish is opaque and just begins to flake. Transfer cod to a bowl using a slotted spoon. Cover to keep warm. Reserve ¼ cup cooking liquid.

    4. Meanwhile, pat scallops dry with paper towels. Squeeze juice from remaining ½ lemon over scallops; let stand for 5 minutes.

    5. Heat 2 Tbsp. olive oil in a deep 12-in. nonstick skillet or sauté pan over medium-high heat. Add scallops; cook for 2 to 3 minutes or until scallops reach 145°F and golden brown around the edges, turning halfway through. Transfer scallops to a bowl or plate; cover to keep warm.

    6. Slightly cool skillet. Add remaining 1 Tbsp. olive oil, onion and tomatoes to skillet; cook over medium heat for 3 to 5 minutes or until onion is golden and tomatoes have burst. Stir in 1 clove minced garlic.

    7. Add pasta sauce, tomato passata, remaining 2 Tbsp. oregano and capers to mixture in skillet; cook over medium-low heat for 2 to 3 minutes or until fragrant. Add mussels; cover and cook over medium-low heat for 3 to 4 minutes or until mussels open. Discard any unopened mussels.

    8. Add cooked linguine, ¼ cup reserved cooking liquid, cod and scallops into the skillet; cover and cook for 2 to 3 minutes or until cod reaches 145 degrees and mixture is heated through. Sprinkle with lemon juice; garnish with additional oregano and parsley, if desired. Season to taste the additional salt.

    Nutrition facts


    510 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 90mg
    • Sodium: 1160mg
    • Total Carbohydrates: 43g
    • Protein: 40g

    Daily Values

    Iron 20%
    Calcium 4%
    Vitamin D 0%
    Potassium 20%