Cod With Tomato Cream Sauce Recipes

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.

Steps:

• Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
• Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
• Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
• Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.

Steps:

• Season fish with 1/2 teaspoon thyme, 1/8 teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add shallot, garlic and 1/2 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a plate; keep warm. Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1/2 teaspoon thyme and 1/8 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 2 shallow bowls. NOTE: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

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.

Steps:

• Preheat the oven to 200C. Put the fish in an overproof dish and spoon over the creme fraiche.
• Add the cherry tomatoes and sprinkle over the parmesan. Season with freshly ground black pepper.
• Cover with foil and bake for 20 minutes. Scatter over the parsley and serve with mashed potaoes and green veg

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.

Steps:

• Preheat oven to 375°.
• Cut fish into serving size pieces and place in a lightly buttered baking dish.
• Combine cream, mustard, wine and chives and pour over fish.
• Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.

Steps:

• Soften chopped onion in a large frying pan. Add garlic.
• Add chopped tomatoes and stir well. Add seasoning: Worcestershire sauce, sugar, herbs, salt, pepper. You may add chilli powder or Tabasco sauce, if you prefer your dish spicy.
• Add chopped celery sticks and stir well. Cook for about 5-10 minutes.
• Meanwhile prepare the cod fillets. Cut them into wide (5cm) strips and season lightly with salt and pepper. Place them on top of the tomato and celery sauce.
• Cover the frying pan (you can use aluminium foil) and simmer for about 7-10 minutes, until the fish is cooked through.
• Serve on its own, or with brown rice.

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.

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.

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.