OLIVE OIL-POACHED COD
Provided by Wanna Make This?
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
- Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
- Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
- For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
- Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.
COD & SPINACH YELLOW CURRY
A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.
- In a medium lidded frying pan, heat the oil over a medium heat. Add the onion, garlic and ginger, and fry for 8 mins until softened. Add the remaining spice mix and gently cook for 1 min to release the flavour of the spices.
- Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and spinach. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted and the cod is cooked through. Season to taste and serve with basmati rice and naan bread, if you like.
Nutrition Facts : Calories 651 calories, Fat 49 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all-a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel-sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.
Provided by Amelia Freer
Categories Fish Spinach Chile Pepper Dinner Kid-Friendly Healthy Low Fat Low Carb Low Cholesterol HarperCollins One-Pot Meal Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
- Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
- Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
- To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
- Enjoy this with some additional steamed greens.
POACHED COD WITH LEMON-BUTTER SAUCE
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.
Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8
POACHED COD WITH TOMATOES
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. 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, simmering about 7 minutes more.
- Remove and discard basil sprigs. Add peas, 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 olive oil, and serve with lemon wedges.
POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PUREES
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a blender purée the pimiento with the cayenne, season the purée with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and purée it with 2 tablespoons water. In the pan heat the spinach purée with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the purée warm, covered.
- In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes. Divide the spinach purée between 2 plates, spoon dollops of the pimiento purée onto the spinach purée, and swirl them decoratively into the spinach purée. Transfer the cod with a slotted spatula onto the purées.
More about "poached cod with spinach and pimiento cayenne purees food"
SIMPLE COD WITH SAUTEED SPINACH - COOKING WITH CURLS
From cookingwithcurls.com
POACHED COD WITH SPINACH AND PIMIENTO CAYENNE PUREES …
From cookeatshare.com
POACHED COD WITH SPINACH AND TARRAGON BUTTER SAUCE
From jessicaseinfeld.com
POACHED COD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PUREES …
From bigoven.com
CHICKPEA SOUP WITH CURED COD, SPINACH AND POACHED EGG
From wineandspiritsmagazine.com
POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PURéES …
From eatyourbooks.com
POACHED COD RECIPE: HOW TO POACH COD PERFECTLY
From masterclass.com
POACHED COD WITH SPINACH AND PIMIENTO CAYENNE PUREES …
From cookeatshare.com
MEDITERRANEAN POACHED COD - HUNGRY HAPPENS
From hungryhappens.net
POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PUREES
From astray.com
COD AND SPINACH PURèE IS A GREAT TO INTRODUCE FISH TO YOUR …
From thechiappas.com
COD POACHED WITH SPINACH | METRO
From metro.ca
CREAMY COD AND SPINACH - PINCH OF NOM
From pinchofnom.com
POACHED COD WITH SPINACH AND PIMIENTO CAYENNE PUREES …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love