Salt Cod In Tomato Sauce Food

COD FISH IN TOMATO SAUCE

Steps:

• In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
• Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
• Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

SALT COD IN TOMATO GARLIC CONFIT

Steps:

• Soak and poach cod:
• Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
• Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
• Make confit and cook fish:
• Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
• Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
• Preheat broiler.
• Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.

SALT COD IN TOMATO SAUCE

Steps:

• Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
• Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

SALT COD IN TOMATO SAUCE

Steps:

• Drain the salt cod and pick out any stray bones or pieces of skin, then cut it into chunks. Combine the oil and garlic in a large skillet over medium heat. Add the anchovies and cook, stirring occasionally, until the garlic is lightly golden and the anchovies broken up. Raise the heat to medium high and add the tomatoes along with a little salt and some pepper. Cook for a few minutes, stirring occasionally, until the mixture gets saucy, about 15 minutes.
• Add the capers, olives, pepper flakes, and cod. Cook for about 10 minutes, stirring occasionally and gently, until the cod is hot. Taste and adjust the seasoning, then garnish and serve.
• Fried Salt Cod in Tomato Sauce
• More work, but better: After poaching the salt cod, cut it into chunks. Drain well on paper towels, then dredge in flour and fry on both sides in at least 1/4 inch of hot olive oil. Add to the tomato sauce as directed.

COD WITH SWEET-AND-SOUR TOMATO SAUCE

Steps:

• Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and turn the heat to medium-low. Cook until completely wilted and browned, about 10 minutes. Add the tomatoes, 1/2 cup of the reserved liquid, orange zest and juice, Madeira, raisins, vinegar, honey, cinnamon, salt and pepper. Simmer for 25 minutes.
• Stir in the almonds. Place the cod in the skillet and cover with the sauce. Simmer until just cooked through, about 10 minutes. Carefully transfer the fillets to plates using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions and serve immediately.

SALT COD FISH - CREOLE STYLE

Steps:

• TO PREPARE SALT FISH: soak salt fish overnight in cold water, drain. Put into a saucepan, covered with fresh cold water, bring to the boil & simmer for about 15 minutes.
• Fry the onion, tomatoes & pepper in heated lard or bacon fat.
• Add the fish & mix thoroughly.
• Season to taste.
• Arrange the yam or potato slices to cover the bottom and sides of a greased ovenproof dish.
• Pile in the fish mixture.
• Dot with butter & milk.
• Sprinkle with parsley & bake in a moderately hot oven for 20 minutes (375° Gas Mark 5).

COD FISH IN WINE SAUCE

Steps:

• Preheat the oven to 375 degrees (F).
• FOR THE WINE SAUCE:.
• Warm the oil in a large, oven safe, saute pan over medium heat. Add the pepper flakes and garlic and saute for 1 minute, or till garlic is fragrant. Add the cherry tomatoes and cook, stirring every now and then, until they are soft & blistering, but keep their shape, 9 to 12 minutes.
• Add inside the white wine, stir, and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for two minutes, then transfer the sauce to a bowl, and set aside.
• FOR THE COD;.
• In the same pan, heat oil over medium heat. Season both sides of the cod fish with salt and pepper. Add the seasoned cod to the pan and cook until golden brown, approximately 5 minutes.
• Carefully flip the cod over and place the pan in the oven to continue cooking for an additional 5 minutes, or until the fish is cooked.
• Pour the white wine tomato basil sauce over the cod and serve.