Black Cod In Tomato Saffron Stew Recipes

SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

TOMATO-SAFFRON FISH STEW

Steps:

• Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
• In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
• In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
• Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
• Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
• When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
• Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

BLACK COD IN TOMATO-SAFFRON STEW

Steps:

• Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
• Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.

BACALAU - SALTED COD FISH STEW

Steps:

• Soak the dried salted cod in cold water for 24-48 hours, changing the water several times (se notes)
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes until fish flakes easily with a fork.
• Remove cod from water, and save water for cooking potatoes.
• Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 2 cloves of garlic, 1 tbsp of parsley, chili flakes flakesand black pepper.
• Pour over the fish, and toss lightly to coat, set aside to marinade.
• Preheat the oven to 180°C.
• Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes until tender.
• Drain under cool water, peel and cut into 1/2 cm slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat.
• Add the onions, and sauté until golden and caramelized.
• Stir one clove of garlic into the onions. Set aside.
• Grease a 20x30cm baking dish with olive oil.
• Layer half of the potato slices in the bottom.
• Cover with half of the cod, half the tomatoes and half of the onions. Season well with black pepper.
• Repeat layers, ending with onion.
• Spread the olives over the top.
• Bake for 20 minutes in the preheated oven, until lightly browned.
• Before serving, garnish the top with the sliced eggs and parsley.