Braised Cod With Plum Tomatoes Recipes

BRAISED COD WITH PLUM TOMATOES

Steps:

• Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
• Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer.
• Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.

BRAISED COD WITH PLUM TOMATOES

Steps:

• Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.
• Sprinkle the tomatoe slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper Heat olive oil in a large saute pan over high heat.
• When hot, add cod and tomatoe slices.
• Cook until cod steaks are golden on bottoms, about 4 1/2 minutes.
• Using a metal spatula, turn cod steaks and tomatoes.
• Add 1 cup water and the garlic, and bring the liquid to a simmer.
• Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes.
• Divide cod, tomatoes, and broth among four soup bowls.
• Garnish with parsley, and serve.

SLOW-BRAISED TOMATOES

Steps:

• Preheat oven to 250°F.
• Cook onion and garlic in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Remove from heat and stir in basil and red pepper flakes.
• Toss tomatoes with sugar and salt in a bowl. Arrange tomatoes, cut sides down, in a roasting or baking pan (13- by 9-inch). Spoon onion mixture over tomatoes and add enough of remaining 3/4 cup olive oil to reach halfway up tomatoes. Braise in middle of oven, stirring gently halfway through cooking, until tomatoes are very tender but not falling apart, 2 1/2 to 3 hours.

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Steps:

• Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
• Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.