TOMATO FISH STEW RECIPE
Fan of cod stew? This tomato fish stew recipe is a must try! It's hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
- Add onion and garlic. Cook, stirring often, until onion has softened a little, about 3 to 5 minutes.
- Add fennel, celery, thyme, crushed red pepper flakes (use according to taste), salt and black pepper. Stir to combine. Stir in water (or wine). Cover and cook for 10 minutes, stirring occasionally, ensuring nothing is sticking.Note: Depending on how salty the canned tomatoes and fish stock/broth are (and how you like things), you may not need to add salt.
- Stir in tomatoes and fish stock/broth. Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes.
- Stir in potatoes, cover with lid slightly ajar and cook for 12 to 15 minutes or until they are fork-tender.
- Gently place cod into the pot, cover again with lid slightly ajar and cook for 5 to 8 minutes or until cod is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: If you want a looser or thinner consistency, stir in a little water or more fish stock and heat through.
- To serve, divide the stew into bowls and garnish, if desired, with reserved fennel fronds, a drizzle of regular or lemon olive oil and sprinkle of crushed red pepper flakes. Enjoy! This stew is great with a hunk of bread for dunking.
COD WITH TOMATO-FENNEL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
- Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
- Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
- Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 79 milligrams, Sodium 1234 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
30-MINUTE COD WITH LEMONY BRAISED FENNEL
You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
- Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
- Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
- Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
- Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
- Juice the lemon. Roughly chop the olives.
- When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.
COD WITH FENNEL, MUSHROOMS, TOMATO & DILL
Make and share this Cod With Fennel, Mushrooms, Tomato & Dill recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season cod with salt and pepper and squeese 2 lemon wedges over; set aside.
- Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes.
- Garnish with remaining lemon wedges and sprigs of fennel leaves.
Nutrition Facts : Calories 259.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 97.5, Sodium 452.8, Carbohydrate 20.1, Fiber 6.5, Sugar 5, Protein 43.7
LEMON DILL COD
A simple marinade highlights cod but try with tilapia, mahi mahi or any white fish.
Provided by Food Network
Categories main-dish
Time 33m
Number Of Ingredients 8
Steps:
- Combine all ingredients except cod in a large resealable plastic bag and mix. Add cod. Seal and marinate in refrigerator for 20 minutes. Remove fish from bag: discard marinade. Place fish on a broiler pan or grill pan coated with cooking spray. Broil or grill for 4 minutes on each side or until fish flakes easily when tested with a fork.
COD WITH FENNEL AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
- Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
- Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.
ROASTED FENNEL, MUSHROOM, & TOMATO WITH DILL
This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill". (Recipe # 146425) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets (151491) This is simple, fresh and no leftovers!
Provided by Chef 477627
Categories Onions
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
- Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
- Add prepared vegetables and toss gently until well coated.
- Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.
Nutrition Facts : Calories 160.1, Fat 7.5, SaturatedFat 1.1, Sodium 370.1, Carbohydrate 22.4, Fiber 7, Sugar 7, Protein 5.1
CREAMY TOMATO SOUP WITH FENNEL AND DILL
This is very tasty! For those who would love to taste a less sweet tomato soup, while losing none of the 'creaminess', this is it! I came across this while searching for something similar to "Atlanta Bread Company" tomato soup and have adapted it a bit to make it easier to prepare. This tastes even better than the $4 a cup stuff at the cafe if I do say so myself!! Enjoy. :)
Provided by chefdonatella
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
- Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
- Saute onions until soft and slightly caramelized, about 5 minutes.
- Add carrot and cook for an additional 3 minutes.
- Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
- Using a wooden spoon, break up the plum tomatoes.
- Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
- Bring to a boil then, reduce heat to simmer and cover.
- Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
- Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
- Simmer for 10-15 minutes.
- Adjust seasonings to taste.
- Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
- Process to desired consistency.
- Enjoy alone, or with crusty fresh bread.
- Yum! :).
- *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.
Nutrition Facts : Calories 326.2, Fat 22.6, SaturatedFat 13.4, Cholesterol 71.1, Sodium 1713.7, Carbohydrate 27.2, Fiber 6.8, Sugar 15.3, Protein 8.3
COD & TOMATO TRAYBAKE
Cook this simple everyday fish supper with smooth tomato sauce and you will hit four of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
- Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.
Nutrition Facts : Calories 284 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
PAN-SEARED COD WITH CREAMY FENNEL RAGOûT
Steps:
- Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
- Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
- While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
- Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.
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POACHED COD WITH FENNEL, TOMATOES, AND OLIVES
From tablefortwoblog.com
5/5 (1)Total Time 1 hr 5 minsCategory Main EntreeCalories 535 per serving
- Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes.
- Add the tomatoes and olives and cook until the tomatoes start to burst and soften, about 5-7 minutes.
- Sprinkle smoked paprika, cumin, and saffron into skillet then add the lemon juice and vegetable stock.
- Bring mixture to a boil then reduce heat to a low simmer. Cover skillet and let simmer for 15 minutes.
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