Country Style Potato And Tomato Stew With Poached Cod Recipes

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POACHED COD IN TOMATO BROTH



Poached Cod in Tomato Broth image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

3 cups chicken broth
1/2 medium red onion, very thinly sliced (about 1/3 cup)
2 cups cherry tomatoes, cut in half lengthwise, divided
8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
3 sprigs basil, plus fresh basil leaves for garnish
1/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
4 ounces sugar snap peas, trimmed and thinly sliced on the bias
1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
Extra-virgin olive oil, for drizzling

Steps:

  • Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
  • Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD



Country-Style Potato and Tomato Stew with Poached Cod image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small garlic cloves, minced
2 cups canned whole tomatoes
1 cup fat free, sodium free chicken broth
1 1/2 pounds potatoes, peeled and cut into large chunks
Dash hot pepper flakes
1/2 teaspoon coarse grained salt
1 pound cod
2 teaspoons olive oil
1/2 pound beef stew meat
Leftover potatoes and tomatoes
1 to 2 cups chicken broth (depending on the desired thickness of stew)
1/4 pound green beans, trimmed and halved
2 ears of corn, kernels cut off cob

Steps:

  • Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
  • Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
  • In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 213 calorie, Fat 4.5 grams, SaturatedFat 0.7 grams, Carbohydrate 20.3 grams, Fiber 2.5 grams, Protein 23 grams

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD



Country-Style Potato and Tomato Stew With Poached Cod image

Based upon a recipe from Kathleen Daelemans. I've made changes since the original post based upon my own experience and that of JoJoStar who posted the first review.

Provided by MrsDoty

Categories     Low Cholesterol

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

1 -2 tablespoon olive oil
1 small sweet onion, peeled, cored, and cut into 1-inch pieces
1 fennel bulb, cut similarly to the onion
2 carrots, chopped
2 celery ribs, sliced
8 ounces mushrooms, use your favorite
2 small garlic cloves, minced
1 cup canned whole tomatoes
2 1/2 cups chicken broth, fat free, sodium free
3/4 lb potato, peeled and cut into large chunks
9 ounces Baby Spinach
1 dash hot pepper flakes
1/2 teaspoon coarse salt
2/3 lb cod

Steps:

  • Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
  • Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
  • Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
  • Add spinach and steam until wilted about 3-5 minutes.
  • Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
  • Serve immediately.

Nutrition Facts : Calories 261.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 32.5, Sodium 1012, Carbohydrate 32, Fiber 7.7, Sugar 6.4, Protein 23.7

CHICKEN, TOMATO, AND POTATO STEW



Chicken, Tomato, and Potato Stew image

Make and share this Chicken, Tomato, and Potato Stew recipe from Food.com.

Provided by ellie3763

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 chicken breasts, cut into bite-sized pieces
3 potatoes, cut into bite-sized pieces
ozcans reduced-sodium diced tomatoes
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 lime, juice of
2 bay leaves
1 (14 ounce) can black beans, rinsed and drained
2 tablespoons sour cream, plus more for garnish

Steps:

  • Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
  • Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
  • Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew).
  • Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.

Nutrition Facts : Calories 438.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 49, Sodium 341.7, Carbohydrate 51, Fiber 10.3, Sugar 3.3, Protein 25.4

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