Ingredients

• 220 g cod fillet — cut into large bite-size pieces, pin bones removed
• 120 g small pasta shells — dry
• 80 g carrot — peeled and very finely grated
• 400 ml low-sodium chicken broth — or vegetable broth, unsalted if possible
• 10 ml extra virgin olive oil
• 1 g dried oregano
• 1 g dried basil
• 2 g fine sea salt — or to taste, divided

Instructions

1. Bring a medium pot of water to a boil, add half of the salt, and cook the small pasta shells according to package directions until very soft and tender; drain and set aside.
2. While the pasta cooks, add the low-sodium chicken broth and finely grated carrot to a wide pan or shallow pot, and bring to a gentle simmer over medium heat.
3. Stir in the dried oregano, dried basil, remaining salt, and olive oil, then reduce the heat to low so the broth barely simmers.
4. Gently place the cod pieces into the simmering carrot broth in a single layer, cover with a lid, and poach for 5–7 minutes until the fish is opaque and flakes easily with a fork.
5. Add the drained pasta shells to the pan with the cod and carrot broth, and very gently fold everything together so the pasta absorbs some of the broth but the fish pieces stay mostly intact.
6. Simmer on low for 1–2 more minutes to warm through, then taste and adjust salt if needed; serve in small bowls with extra broth for added hydration.