PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE
Steps:
- For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
- Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
- Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
- Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
- For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
- While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
- Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.
ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH
This simple recipe makes a supisingly light and tasty dinner. It is from Gourmet Magazine (Feb. 2008). The miso soup and mushrooms give the code a meaty flavour.
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
- Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
- Meanwhile, prepare soup according to package instructions.
- Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
Nutrition Facts : Calories 232.8, Fat 9.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 94.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.2, Protein 31
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat until very tender, about 30 minutes.
- Heat 1 tablespoon olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Shuck mussels and reserve, covered. Clean pan.
- Place 2 tablespoons oil in mussel pan. Add minced shallots and minced garlic. Sauté until soft. Add chorizo, and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, add 1 branch each thyme and rosemary, remove from heat, add shucked mussels, and set aside, covered.
- When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons olive oil. Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt. Set aside over very low heat.
- Pat fish dry, and season with salt and pepper on both sides. In heavy skillet large enough to hold fish without crowding, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to 5 minutes on each side.
- Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.
- To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes, and garnish with thyme and rosemary.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 39 grams, Carbohydrate 49 grams, Fat 57 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 5 grams, TransFat 0 grams
PAN-SEARED COD WITH BASIL SAUCE
This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.
Provided by Vino Girl
Categories Whitefish
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
- Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
- Coat a large nonstick pan with cooking spray and heat over medium-high heat.
- Saute fish for 5 minutes on each side or until it flakes easily with a fork.
- Spoon basil sauce over fish to serve.
Nutrition Facts : Calories 196.7, Fat 6.5, SaturatedFat 1.3, Cholesterol 75.9, Sodium 426.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 32
ROASTED COD NICOISE
Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."
Provided by Ellie Krieger
Categories World Cuisine Recipes European French
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
- Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
- Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
- Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
- Serve with lemon wedges, tomatoes, and parsley.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g
CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS
Deliver big flavours with this aromatic cod traybake. Serve from the dish with spiced spinach alongside
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
- Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
- While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
- Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
ROASTED COD WITH SHIITAKES IN MISO BROTH
Steps:
- Preheat oven to 450°F with rack in middle.
- Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
- Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
- Meanwhile, prepare soup according to package instructions.
- Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
FRESH COD BAKED WITH WHITE BEANS AND LINGUICA
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for a half hour, then drain.
- Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, add onions, garlic and drained beans, cover with cold water and cook over medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with 2 teaspoons salt and pepper to taste. Preheat the oven to 350 degrees.
- Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans. Sprinkle with 1/2 teaspoon of salt. Spoon the tomato mixture over the fillets and sprinkle with rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20 to 30 minutes.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 13 grams, Fiber 15 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1143 milligrams, Sugar 7 grams
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