POACHED COD IN TOMATO SAUCE WITH PRUNES
Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat grapeseed oil in an extra-large straight-sided skillet (or 2 medium skillets) over medium heat. Add onion, and cook until translucent, about 6 minutes. Add vinegar, and cook for 30 seconds. Add tomato puree and water, and bring to a boil.
- Season cod with salt and pepper. Add cod, prunes, and rosemary to sauce. Cover, and simmer until cod is just cooked through, 12 to 15 minutes. Serve warm, drizzled with olive oil and seasoned with pepper.
COD WITH HEARTY TOMATO SAUCE
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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 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.
OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS
This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.
Provided by Antonia Lofaso
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
- For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
- For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
- Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
- For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
- Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.
POACHED COD IN TOMATO SAUCE
Make and share this Poached Cod in Tomato Sauce recipe from Food.com.
Provided by Marich
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add the onion and garlic. Cook till soft.
- Add the crushed tomatoes and capers and simmer for 10 minutes or so.
- Add the cod and simmer till flaky.
- Add the basil and serve.
Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3
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4.9/5 (32)Category Main CourseCuisine Russian, UkrainianTotal Time 45 mins
- In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
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- Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.
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- If you’re using frozen fillets, thaw the fish overnight in the refrigerator. Don’t be frustrated if the fillets aren’t completely thawed by dinnertime; simply place the cod packets in a bowl and run cool water on them. Let the fillets sit in the water for 10-15 minutes, and they should be ready to go. (Obviously, you can skip this step if you’re using fresh cod.)
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- Crank the heat up to high to bring the sauce to a boil. When the sauce is bubbling, carefully slip in the seasoned fillets.
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