Cod Poached In Cider Recipes

COD POACHED IN CIDER

Steps:

• Preheat oven to 400°.
• Put the butter in a small skillet and turn the heat to medium.
• Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown.
• Turn off the heat.
• Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish.
• Sprinkle the fish with salt and pepper and put it over the onion.
• Pour the cider around all and bring to a boil on top of the stove.
• Cover with foil and bake for 12-15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance).
• Garnish with parsley and serve the fish with onion and juices spoon over it.

FISH FILLET POACHED IN CIDER

Steps:

• Preheat the oven to 205ºC/400ºF.
• Prepare the vegetables: Thinly slice the onion, mince the garlic and slice the mushrooms.
• Heat the oil in a pan over medium heat.
• Add the onion then sauté until it begins to soften.
• Add the garlic and mushrooms then cook, stirring occasionally, until the mushrooms are softened, about 7 min.
• Transfer the vegetables to an ovenproof baking dish just large enough to contain the fish.
• Sprinkle the fish with salt and pepper then put it over the vegetables.
• Pour the cider around all and bring to a boil on top of the stove (alternatively you may bring to a boil just the cider in a small saucepan).
• Cover the dish with foil, then put it in the middle of the oven.
• Bake 12 to 15 min, until the fish is done.
• It is important to check with a fork to see if it is cooked through.
• Garnish with dill then serve the fish on the warmed plates, with the vegetables and juices spooned over it.
• If necessary, reduce the juices in a small saucepan, then add it to the fish.

FISH POACHED IN CIDER

Steps:

• Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
• Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.

COD POACHED IN CIDER

Steps:

• Preheat the oven to 400°F. Put the butter in a small skillet and turn the heat to medium. Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown. Turn off the heat. Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish. Sprinkle the fish with salt and pepper and put it over the onion. Pour the cider around all and bring to a boil on top of the stove.
• Cover with foil and bake for 12 to 15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance). Garnish with parsley and serve the fish with the onion and juices spooned over it.
• Clean 2 pounds mussels (page 208) and combine them with the cider in a covered pot. Turn the heat to high and cook, shaking the pan occasionally, until the mussels open, about 10 minutes. When they are cool enough to handle, remove them from their shells; pass the cider through a cheesecloth-lined strainer. Proceed as directed, using the mussel-scented cider for the liquid and adding the shelled mussels to the fish about halfway through its cooking time.
• In step 1, when the onion begins to soften, add 1 cup trimmed and chopped white, cremini, or portobello mushrooms and continue to cook, stirring occasionally, until the mushrooms have given up their liquid, about 10 minutes more. Proceed as directed.

BROTHY COD WITH PEAS AND MUSHROOMS

Steps:

• In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
• Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
• Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
• Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
• Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.

POACHED COD WITH LEMON-PARSLEY SAUCE

Steps:

• Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
• At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
• Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
• Spoon the sauce over the fish. Serve immediately.