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.
OVEN BAKED COD WITH ROASTED VEGETABLES
This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.
Provided by Sackville
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 C.
- Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
- Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
- Serve the cod with the roasted vegetables, sprinkled with torn parsley.
- You may also enjoy a bit of mayonnaise on the side.
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.
BAKED COD AND VEGGIES
"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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