POACHED COD WITH TOMATOES AND SAFFRON
My favorite fish varieties are grouper, haddock, salmon, trout, and cod. All of these fish are very versatile and are easily adaptable for many recipes like this Poached Cod with Tomatoes and Saffron because the mild fish flavor is still able to shine through the delicious broth. Typically we serve this dish with steamed rice to soak up all that fabulous broth - if you're watching your carbs, cauliflower "rice" makes a great alternative, too.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Number Of Ingredients 12
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and crushed red peppers and cook about 3 minutes - stirring often.
- Add sliced tomatoes, onions, and Greek olives (optional). Cook until the tomatoes begin to lose their shape - about 2-3 minutes
- Add wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil and then reduce the heat to a low simmer (medium-low heat); season with salt and pepper. Taste and adjust seasonings to your liking. Add chopped fresh basil (to taste).
- Season the cod filets with salt and pepper and place in skillet. Cover and cook at a low simmer until cod is opaque throughout and beginning to flake, 5-7 minutes. Thicker fillets may take a little longer to cook. Add fresh basil
- Transfer cod to shallow bowls and spoon poaching liquid over.
- Garnish with fresh basil and a drizzle of olive oil.
Nutrition Facts : ServingSize 1 cod filet and 1/4 veggies and sauce, Calories 304 kcal, Carbohydrate 23 g, Protein 27 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 61 mg, Sodium 215 mg, Fiber 3 g, Sugar 17 g
POACHED COD WITH TOMATO AND SAFFRON
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Provided by Alison Roman
Categories Fish Tomato Poach Dinner Seafood Cod Saffron Healthy Bon Appétit Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
- Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
- Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
- Gently transfer cod to shallow bowls and spoon poaching liquid over.
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.
ROASTED COD ON SAFFRON MASHED POTATOES
This bright and sophisticated dish is offered at Gresslin's in London, England.
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pan and mash. Add cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep warm.
- Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes. Turn cod over. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
- Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl. Add arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
- Mound mashed potatoes on 4 plates. Top with fish, then with salad.
BLACK COD IN TOMATO-SAFFRON STEW
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
- Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.
POACHED COD IN TOMATO SAUCE
Make and share this Poached Cod in Tomato Sauce recipe from Food.com.
Provided by Marich
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add the onion and garlic. Cook till soft.
- Add the crushed tomatoes and capers and simmer for 10 minutes or so.
- Add the cod and simmer till flaky.
- Add the basil and serve.
Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3
POACHED COD WITH TOMATO AND SAFFRON RECIPE - (4.2/5)
Provided by á-49298
Number Of Ingredients 10
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook). Gently transfer cod to shallow bowls and spoon poaching liquid over. You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
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- Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
- Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.
- Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
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