Country Style Potato And Tomato Stew With Poached Cod Food

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COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD



Country-Style Potato and Tomato Stew with Poached Cod image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small garlic cloves, minced
2 cups canned whole tomatoes
1 cup fat free, sodium free chicken broth
1 1/2 pounds potatoes, peeled and cut into large chunks
Dash hot pepper flakes
1/2 teaspoon coarse grained salt
1 pound cod
2 teaspoons olive oil
1/2 pound beef stew meat
Leftover potatoes and tomatoes
1 to 2 cups chicken broth (depending on the desired thickness of stew)
1/4 pound green beans, trimmed and halved
2 ears of corn, kernels cut off cob

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

TUNISIAN FISH STEW WITH POTATOES



Tunisian Fish Stew With Potatoes image

There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.

Provided by English_Rose

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb new potato, scrubbed, peeled and cut into thick slices
2 tomatoes, peeled and quartered
1/2 teaspoon paprika
4 cups low sodium chicken broth or 4 cups water
1/4 teaspoon harissa (or a large pinch of chili powder)
1/2 teaspoon ground cumin
3 garlic cloves, chopped
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
1 lb white fish fillet, skinned
1 ounce flat leaf parsley, chopped
3 mint sprigs, chopped

Steps:

  • Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender.
  • Stir in the extra virgin olive oil and add the fish.
  • Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs.
  • Season and serve.

COD AND POTATO STEW WITH OVEN-DRIED TOMATOES



Cod and Potato Stew With Oven-Dried Tomatoes image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 6h

Yield Four servings

Number Of Ingredients 19

2 teaspoons rosemary oil
1/2 teaspoon orange oil
14 medium-size plum tomatoes core end cut off, halved lengthwise
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons olive oil
1 medium onion, thinly sliced
2 large cloves garlic peeled and thinly sliced
2 medium carrots peeled and finely chopped
1 large rib celery, finely chopped
1 1/2 cups white wine
3 cups water
1 bay leaf
2 sprigs fresh rosemary
2 medium baking potatoes, peeled and thinly sliced
1/2 jalapeno, seeded and minced
1 pound cod fillets, cut into 1 1/2-inch chunks
2 teaspoons salt
Freshly ground pepper to taste

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

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD



Country-Style Potato and Tomato Stew With Poached Cod image

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

1 -2 tablespoon olive oil
1 small sweet onion, peeled, cored, and cut into 1-inch pieces
1 fennel bulb, cut similarly to the onion
2 carrots, chopped
2 celery ribs, sliced
8 ounces mushrooms, use your favorite
2 small garlic cloves, minced
1 cup canned whole tomatoes
2 1/2 cups chicken broth, fat free, sodium free
3/4 lb potato, peeled and cut into large chunks
9 ounces Baby Spinach
1 dash hot pepper flakes
1/2 teaspoon coarse salt
2/3 lb cod

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

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