BAKED COD WITH TOMATOES AND POTATOES
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
- Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.
POACHED COD WITH TOMATOES
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more.
- Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.
COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD
Based upon a recipe from Kathleen Daelemans. I've made changes since the original post based upon my own experience and that of JoJoStar who posted the first review.
Provided by MrsDoty
Categories Low Cholesterol
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
- Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
- Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Add spinach and steam until wilted about 3-5 minutes.
- Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
- Serve immediately.
Nutrition Facts : Calories 261.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 32.5, Sodium 1012, Carbohydrate 32, Fiber 7.7, Sugar 6.4, Protein 23.7
POACHED COD IN TOMATO BROTH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
- Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.
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- Heat the oil in a large lidded heavy bottomed saucepan or Dutch oven. Add the garlic and cook over low heat until golden brown on all sides, about 5 minutes. Remove and discard.
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