MEXICAN COD AND POTATO STEW
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
- In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
- Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
COD IN TOMATOES WITH WINE
Steps:
- Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
- Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
- Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g
BAKED COD WITH TOMATOES AND POTATOES
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
- Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.
COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD
Steps:
- Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
- In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 213 calorie, Fat 4.5 grams, SaturatedFat 0.7 grams, Carbohydrate 20.3 grams, Fiber 2.5 grams, Protein 23 grams
COD AND POTATO STEW WITH OVEN-DRIED TOMATOES
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 6h
Yield Four servings
Number Of Ingredients 19
Steps:
- To make the tomatoes, preheat oven to 200 degrees. Combine rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture. Place skin-side down on a large baking sheet. Sprinkle with salt and pepper to taste.
- Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let tomatoes cool on the baking sheet. Cut them in half crosswise and set aside.
- To make the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Reduce the heat to medium-low and cook, stirring often, for 10 minutes. Stir in the wine, water, bay leaf and rosemary. Add the potato slices. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes. Add the cod and simmer just until cooked through, about 3 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1576 milligrams, Sugar 10 grams, TransFat 0 grams
ROAST COD WITH POTATOES AND TOMATOES
This simple yet flavourful recipe is from Claudia Roden's cookbook, "Arabesque: A Taste of Morocco, Turkey and Lebanon". It also plates beautifully. Serve with Recipe #362516 or a salad.
Provided by blucoat
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slash the skin of the fish in a few places across the thickest part. This ensures that the fish does not curl, and cooks evenly. Sprinkle with salt.
- Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
- Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick. Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top. Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil. Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender. Turn the vegetables over once during cooking.
- Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until fish is cooked through and flakes easily with a fork.
- Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.
Nutrition Facts : Calories 418.2, Fat 15.5, SaturatedFat 2.2, Cholesterol 99.3, Sodium 137.6, Carbohydrate 24.8, Fiber 3.6, Sugar 2.8, Protein 44.4
COD STEW WITH TOMATOES, KALE AND CHORIZO
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
- Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD
Based upon a recipe from Kathleen Daelemans. I've made changes since the original post based upon my own experience and that of JoJoStar who posted the first review.
Provided by MrsDoty
Categories Low Cholesterol
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
- Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
- Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Add spinach and steam until wilted about 3-5 minutes.
- Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
- Serve immediately.
Nutrition Facts : Calories 261.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 32.5, Sodium 1012, Carbohydrate 32, Fiber 7.7, Sugar 6.4, Protein 23.7
ROAST COD WITH POTATOES, ONIONS, AND OLIVES
Steps:
- Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
- Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.
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