FRESH COD CONFIT WITH VEGETABLES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of water to a boil. Add a pinch of salt and the shallots. Cook until tender, about 10 minutes. Drain; set aside.
- In a medium saucepan, combine the oil and garlic. Cook over medium-low heat for 30 minutes. Remove garlic; set aside to cool. When the garlic is cool enough to handle, peel, discarding skins. Transfer garlic to a mortar. Using a pestle, mash to a paste. Add milk, and combine. Season with salt; set aside.
- To the garlic oil, add the mushroom stems, and lemon zest; cook for 10 minutes. Add reserved bones and skin, cook, over low heat, for 10 minutes. Strain through a fine mesh sieve into a clean saucepan; discard solids.
- Season the cod with salt, and add to the oil. Cook, over very low heat, until just opaque, 9 to 12 minutes. Carefully, transfer cod to a heatproof bowl. Add about 1/2 cup of the cooking oil, rotate bowl for about 15 seconds to emulsify oil; set aside.
- In a large skillet, heat 2 tablespoons of the cooking oil over medium-high heat. Add reserved shallots, asparagus, and mushroom caps. Cook until just heated through. Season with salt.
- Evenly divide garlic puree between 4 shallow bowls. Top each with a cod fillet. Drizzle with a little of the emulsified oil. Garnish with vegetables, and a few chives; serve immediately.
SALT COD IN TOMATO GARLIC CONFIT
Categories Fish Garlic Tomato Appetizer Side Broil Cod Chill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Soak and poach cod:
- Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
- Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
- Make confit and cook fish:
- Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
- Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
- Preheat broiler.
- Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.
LEMON BUTTER BAKED COD WITH VEGETABLES
Traditional Finnish dish. Baked lemon butter cod topped with light vegetable stuffing. I have fed this to people who say they hate fish, and made many converts along the way.
Provided by cassandra552
Categories Main Dish Cod
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
- Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
- Spread vegetable mixture evenly over cod. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 13.9 g, Cholesterol 79.8 mg, Fat 15.9 g, Fiber 1.5 g, Protein 22.6 g, SaturatedFat 9.4 g, Sodium 913.5 mg, Sugar 2.4 g
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