COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
ROASTED PEPPER COMPOTE FOR FISH
Steps:
- Mix all of the ingredients in a large bowl. Let sit 4 to 5 hours to develop the flavors, or serve at once. To serve, spread on a platter or serving plates and top with grilled, broiled or Sauteed fish fillets.
COD WITH POTATOES, PEPPERS AND SAFFRON
The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
- Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
- Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams
FRICASSEE OF COD WITH RED-PEPPER COMPOTE
Provided by Bryan Miller And Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat two tablespoons of olive oil in a saucepan. Add the red peppers, onions, salt and pepper. Cook and stir over medium heat for 10 minutes. Remove and drain the excess oil.
- Put the mixture in a food processor or blender. Add the lemon juice and water and chop coarsely. Set aside.
- Put the pieces of fish on a flat surface and sprinkle them with salt and pepper. Dip the pieces in flour, coat well on all sides and shake off the excess flour.
- Heat the remaining two tablespoons of olive oil over medium-high heat in a nonstick skillet. Add the pieces of fish. Cook and brown both sides for five minutes. Add the garlic and the reserved pepper and onion mixture. Cover and cook for five more minutes. Serve very hot.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 526 milligrams, Sugar 5 grams
SEAFOOD FRICASSEE
Provided by Bryan Miller
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
- Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
- Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram
CUBAN CODFISH AND POTATOE FRICASEE, BACALAO CON PAPAS
I first tasted this codfish fricasee when I first married. My mother-in-law who is a fantastic cook introduced me to this incredible codfish fricasee. It is delicious and made with potatoes and a sauce to die for. The prep time is long but not hard. You have to de-salt the fish a day before about 8/10 hours. However once that...
Provided by Juliann Esquivel
Categories Fish
Time 8h30m
Number Of Ingredients 21
Steps:
- 1. The day before soak your de-boned cod fillets changing the cold water every two hours throught out the day. Before going to bed drain the water again add cold water and leave soaking overnight. The next day drain the water again add more cold water and bring to a boil, once boil starts lower the flame and simmer for 10 minutes. Remove fish from the pot and add the potatoes boil until just tender. Remove potatoes from the pot and let cool. While potatoes are cooking break fish up into pieces. Do not shredd leave in small pieces. Set aside in a dish. When ptatoes are done let cool and peel as if you were making potatoe salad. When potatoes are peeled slice potatoes in small slices. Set potatoes in another dish and proceed to make the fricasee sauce.
- 2. In a large skillet heat olive oil add the diced veggies onion, green pepper, fresh smashed garlic, parsley and cilantro. Saute until the onion is transparent and limp. Now add and deglaze with the wine. Next add the tomato sauce, vinegar, cocktail sauce, olives and capers. Continue to saute for two minutes. Now add all the seasonings. oregano, bay leaf, cumin powder, garlic powder, Goya sazon packet, black pepper and the fish broth. Continue to cook for about 5 minutes. Taste the sauce to make sure if it has enough seasonings. Do not add any salt as the cod has some salt in it. Somtimes I like to add just a touch of cayanne pepper but that is optional. Let sauce simmer for about 5 more minutes.
- 3. Now take the cod and mix into the sauce real well being careful not to break it up. Try to leave the pieces whole. Mix it into the sauce gently. After mixing in the fish add the potatoes and mix in again very gently carfull not to break up the potatoes. Throughly mix everything with the sauce. Now taste to see if it has enough salt. You may need to add just a touch of Sea salt but just a touch. You cod should still have enough salt. When making the taste test taste a piece of the fish with the sauce.
- 4. Serve alongside or on top of white Cuban rice. In my picture above I served on top of white rice with cod fritters and stuffed plantain cups with shrimp on the side. Hope you enjoy these recipes I have posted all three for you to see. LOL
ORZO WITH FRESH TOMATO
Provided by Bryan Miller And Pierre Franey
Categories easy, quick, weekday, pastas, side dish
Time 30m
Yield Four servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a saucepan. Add salt. Cook the orzo according to package directions. Drain.
- Meanwhile, heat the oil in a saucepan. Cook the onions until they are wilted. Add the tomatoes, sprinkle with salt and pepper and the pepper flakes. Stir gently and bring the pan juices to a boil.
- Add the orzo and stir gently to blend.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1035 milligrams, Sugar 3 grams
STRIPED BASS IN GRAPE LEAVES
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Blanch grape leaves in boiling water with half the lemon juice. Remove and drain.
- Place the couscous in a bowl, and pour 1 cup boiling water over it. Set aside, covered, for about 5 minutes. Stir the grains, breaking up any lumps with your fingers.
- Meanwhile, char the peppers over a barbecue grill or under a broiler. When they are warm enough to handle, run under cold water, and remove the blackened skin with a paring knife. Halve, and scrape out seeds. Cut each pepper half into 2 large triangles.
- Heat 1 tablespoon olive oil and garlic in a saute pan over medium flame. Place the peppers, skin side down, in the pan, and cook gently for 15 minutes, or until tender.
- Add to the couscous bowl the lemon zest, cilantro, mint, parsley, scallions, orange zest, 1 tablespoon olive oil and salt to taste.
- Arrange the grape leaves, vein side up, in 1 layer, overlapping slightly to form a single sheet large enough to encase the fish. Spoon the couscous down the center of the grape leaves. Salt and pepper the fillet. Lay the fillet, skin side up, over the couscous. Gently encase the fillet and couscous with the grape leaves.
- Brush 2 tablespoons of olive oil over a roasting pan large enough to hold the fish. Gently turn fish over, and place in the pan. Pour the wine over the fish, and add the 2 bay leaves to the pan. Cover with foil. Cook for 15 minutes, and baste under the foil with pan liquids. Remove foil, and cook another 10 minutes.
- While fish is baking, make vinaigrette by combining in a bowl the shallots, olives, vinegar, rosemary, orange juice and remaining lemon juice. Whisk in 1/2 cup olive oil. Season to taste.
- Remove fish to a platter. Let rest for 5 minutes. To serve, cut 8 portions crosswise with a sharp knife. Arrange each portion in the center of a plate. Garnish with pepper triangles. Spoon vinaigrette over, and crumble some feta cheese over the top.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 778 milligrams, Sugar 8 grams
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