Cod Poached in Tomato-Wine Broth

Method

1. Pat the cod dry and season it with 1 tsp Diamond Crystal kosher salt. Leave it on a plate at room temperature while you build the broth, about 15 minutes.
2. Heat the oil in a deep 12-inch skillet or Dutch oven over medium. Cook the onion with ½ tsp salt for 6 minutes, until soft, then add the garlic, tomato paste and ½ tsp red pepper flakes and cook 1 minute, until the paste darkens.
3. Add the wine and simmer 3 minutes. Stir in the tomatoes, broth, orange zest and potatoes, cover, and simmer over medium-low 12 to 15 minutes, until the potatoes are tender.
4. Taste the broth and add salt if it needs it. Nestle the cod into the broth so the liquid comes about halfway up the fillets, cover, lower the heat until the surface barely trembles, and poach 7 to 9 minutes.
5. The cod is done when it turns opaque, flakes with a fork, and reads 145°F in the thickest part. Stir the lemon juice into the broth, fish out the orange zest, and spoon everything into wide bowls with the parsley.