Blackfish With Potatoes And Onions Recipes

Steps:

• Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.
• To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.
• Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.

Steps:

• Heat the oil in a large skillet. When it is hot, add the potatoes and onions, and saute them, covered, over medium heat for 5 minutes, stirring once or twice. Add the pepper slices, mix well and cook, uncovered, for about 2 minutes.
• Arrange the fish fillets on top of the potatoes and sprinkle with the salt, pepper, garlic and parsley. Cover and cook for 5 minutes. Divide the butter into small pieces and dot the fish with them.
• Immediately remove the skillet from the heat and set it aside, covered, for 5 minutes. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
• Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.
• Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out.
• Remove the skin and bones and serve the fish over the potatoes.

Steps:

• To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
• Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
• In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
• Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
• Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
• In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

Steps:

• Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
• put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
• take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
• Return to microwave, cook 3 additional minutes at 1/2 power.
• put 12" fry pan on stove at near high. Add 1/4 cup oil.
• put potatoes into hot oil.
• Once potatoes are cooked on one side add garlic & onions.
• toss ingredients.
• cook till done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
• Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Steps:

• Preheat the oven to 400 degrees.
• In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool.
• Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper.
• With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish.
• Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet.
• Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.)
• Serve with lemon wedges and, if you like, extra mojo verde on the side.
• Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc.

Steps:

• Rinse fish and pat dry.
• Cut into bite sized (1/2 inch pieces) and set aside.
• In a small skillet sauté bacon until crisp.
• Remove bacon, blot excess fat with paper towels, crumble and set aside.
• Discard bacon dripping except for approximately 2 tablespoons.
• Add onions and sauté in bacon fat until tender but not brown.
• Transfer onions to a deep saucepan and add potatoes and water.
• Cover and bring to a gentle boil.
• Reduce heat and simmer for 10 minutes.
• Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
• In a small bowl combine flour and clam juice and stir with a fork until smooth.
• Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
• Stir in evaporated milk, butter and salt and pepper to taste.
• Continue heating over medium heat until chowder thickens.
• Garnish with crumbled bacon before serving.

Steps:

• To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be). Refrigerate for 8 hours or leave it in a cool room for 4 hours. Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
• Season the fish with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil. After 1 minute, place the fillets in the skillet. Scatter the olives around the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
• Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
• Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

Steps:

• Using knife, finely chop green onions and parsley together on cutting board. Transfer to small bowl. Mix in oil.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Cut potatoes into 1-inch cubes; place in large bowl. Season potatoes generously with salt and pepper. Mix in green onion mixture. Serve hot, or let stand up to 2 hours and serve at room temperature.

Steps:

• Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

Steps:

• Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
• Pour on the lemon juice and let it sit.
• In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
• Add the potatoes in layers and sprinkle each layer with salt.
• Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
• Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
• Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
• Preheat the oven to 375 degrees F.
• Drain the fish and arrange over the potatoes.
• Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
• Bake for about 15 minutes, until the fish is just cooked through.
• Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
• Sprinkle with parsley and serve.