COD WITH HEARTY TOMATO SAUCE
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
COD FILLETS IN SPICY TOMATO SAUCE
A dash or cayenne pepper adds zip to this flaky fish dish that will have cod lovers hooked after just one bite. "I like to serve the fillets with breadsticks and a tossed green salad," Joy Beck notes from Cincinnati, Ohio,
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange fish in a 1-1/2-qt. microwave-safe dish coated with cooking spray. , In a large bowl, combine the remaining ingredients; pour over fish. Cover and microwave on high for 3-4 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts :
TOMATO & THYME COD
Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
- Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
- Simmer 5 mins, then slip 4 cod fillets into the sauce.
- Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.
Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.11 milligram of sodium
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
COD IN TOMATOES WITH WINE
Steps:
- Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
- Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
- Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g
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.
SALT COD IN TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE
From spainonafork.com
5/5 (8)Category Main CourseCuisine Mediterranean, SpanishTotal Time 30 mins
- Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
- Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
- Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
- After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!
COD IN TOMATO SAUCE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 9Category Main CourseServings 4Estimated Reading Time 7 mins
- Heat olive oil in a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium heat.
COD FISH IN TOMATO SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (26)Category MediumCuisine $22-$25Total Time 45 mins
- 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.
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