POACHED COD WITH TOMATO & SAFFRON
I found this recipe @ epicurious.com.It was delicious. I made a few changes,I used a can of crushed tomatoes,and I used fresh basil instead of bay leaves.Really quite tasty.
Provided by Leanne D. @kitchenkaterer
Categories Fish
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook). Gently transfer cod to shallow bowls and spoon poaching liquid over.
TOMATO-POACHED FISH WITH CHILE OIL AND HERBS
Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
- Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
- Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
- Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
- To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
POACHED COD WITH TOMATO AND SAFFRON
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Provided by Alison Roman
Categories Fish Tomato Poach Dinner Seafood Cod Saffron Healthy Bon Appétit Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
- Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
- Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
- Gently transfer cod to shallow bowls and spoon poaching liquid over.
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.
POACHED COD WITH TOMATO AND SAFFRON RECIPE - (4.2/5)
Provided by á-49298
Number Of Ingredients 10
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook). Gently transfer cod to shallow bowls and spoon poaching liquid over. You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
BLACK COD IN TOMATO-SAFFRON STEW
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
- Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.
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- Heat olive oil in skillet over medium- low heat. Add garlic red pepper flakes and saute until garlic is fragrant and softened, about 3 minutes.
- Add white wine, water, saffron, and bay leaves. Bring mixture to a simmer over medium high heat. Simmer for about 10-15 minutes, or until tomatoes are softened and mixture is slightly reduced. Taste sauce and season to taste with salt and pepper.
- Reduce heat to low. Add cod fillets. Spoon sauce over fillets. Simmer for about 5-8 minutes, or until cod is opaque and beginning to flake on the sides.
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