Ingredients

• 220 g cod fillet — cut into large chunks, pin bones removed
• 120 g brown rice pasta (small shapes, e.g. mini shells or elbows) — uncooked
• 400 ml low-sodium vegetable broth — room temperature
• 120 g zucchini — peeled and finely diced
• 10 g extra virgin olive oil — about 1 tbsp
• 1 g dried oregano — about 1 tsp, crushed between fingers
• 1 g dried parsley — about 1 tsp
• 2 g fine sea salt — about 1/3 tsp, or to taste

Instructions

1. In a medium saucepan, add the low-sodium vegetable broth and bring to a gentle simmer over medium heat.
2. Stir in the brown rice pasta and reduce the heat to low-medium so it cooks at a soft simmer; cook for 8–10 minutes, stirring occasionally, until very tender and almost all of the liquid is absorbed but still slightly brothy.
3. Add the finely diced zucchini, dried oregano, dried parsley, sea salt, and olive oil to the pot; stir gently and cook for 2–3 minutes until the zucchini is just soft.
4. Nestle the cod chunks on top of the pasta mixture, cover the saucepan with a lid, and let the fish steam over low heat for 4–5 minutes, or until the cod flakes easily with a fork and is opaque throughout.
5. Once cooked, gently flake the cod into bite-size pieces with a spoon and fold it through the soft pasta so every bite has some fish, keeping the mixture loose and spoonable like a thick stew.
6. Taste and adjust salt if needed, then divide into two small bowls and let cool for a few minutes before eating, as slightly cooler food is often better tolerated with nausea.