Pasta With Cod And Shrimp Food

SEARED COD WITH LEMON, TOMATO AND BASIL PASTA

Steps:

• Bring a large pan of water to the boil.
• Once boiling salt the water generously and add in the pasta. Cook as per the packet instructions. Reserve 1 cup of the cooking water before you drain it.
• Whilst the water is coming to a boil start the fish.
• Heat the olive oil in a heavy-based skillet over medium-high heat.
• Season both sides of the cod fillets generously with salt and pepper then carefully place the cod into the hot oil and cook for 3 minutes on each side.
• Once the cod is cooked remove it from the skillet and lightly tent it with foil.
• Add the tomatoes halves to the same skillet and cook until they have softened slightly. About 1 minute.
• Add in a the broth, brown sugar, crushed garlic cloves, salt, pepper, the zest the lemon, and 1 tbsp of the lemon juice.
• Bring the sauce to a simmer and then add the drained pasta and 1/4 cup of chopped basil leaves.
• Stir well to coat the pasta adding ¼-½ cup of the reserved cooking water.
• Once the pasta is all cooked, check your seasoning, add the cod fillets back in and serve immediately.

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

COD PUTTANESCA WITH SPINACH & SPAGHETTI

Steps:

• Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

PAN SEARED COD AND SHRIMP

Steps:

• 1. Lightly brush fish fillets with 1/3 olive oil.
• 2. Sprinkle herbs, old bay and pepper on both sides of fish.
• 3. In a heated skillet, add remining olive oil. Lightly brown fish and shrimp. This should take about 2-3 minutes. Turn. Add lemon juice, wine and chicken broth. Cook for an additional 2-3 minutes or until done.
• 4. Remove fish to a warm plate. Reduce sauce and pour over fish.