Olive Oil Poached Cod With Tomato Sauce Pine Nuts And Herbs Recipes

TOMATO POACHED COD WITH CHILI OIL AND HERBS

Steps:

• In a large nonstick skillet add oil, garlic & shallots. Heat until garlic and shallots are golden. Add the chili flakes and heat for 30 seconds more. Remove immediately from heat, pour in bowl and set aside.
• Using the same pan, add 3 tablespoons of chili oil (without garlic or shallots) into pan over medium heat. Add sliced tomatoes, season with salt and pepper and cook until jammy- about 6 minutes.
• Add fish sauce and cook for about 1 minute. Add 1 1/2 cups water and continue to cook for about 8 minutes, the flavors will concentrate but it will still be soupy. While this is cooking- pull the cod out of the fridge. Pat dry and season both sides, because you eat both sides, with salt and pepper.
• Taste the tomato sauce for seasoning, if it needs more salt- add more. Your tomato sauce will determine how flavorful the fish will be. Add fish to pan, as it cooks it will release water, balancing the flavors. Cook for about 4-5 minutes, if the cod easily flakes when you apply pressure with your finger- it's ready.
• To serve: Scoop sauce and fish into bowls, spoon garlic/shallot chili oil over the top, sprinkle a handful of herbs over the top and squeeze a generous amount of lime over the entire bowl. Eat with spoon.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Steps:

• Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
• Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
• Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
• Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
• To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

POACHED COD IN TOMATO SAUCE

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.

POACHED COD IN TOMATO SAUCE WITH PRUNES

Steps:

• Heat grapeseed oil in an extra-large straight-sided skillet (or 2 medium skillets) over medium heat. Add onion, and cook until translucent, about 6 minutes. Add vinegar, and cook for 30 seconds. Add tomato puree and water, and bring to a boil.
• Season cod with salt and pepper. Add cod, prunes, and rosemary to sauce. Cover, and simmer until cod is just cooked through, 12 to 15 minutes. Serve warm, drizzled with olive oil and seasoned with pepper.

TOMATO POACHED FISH WITH GARLIC OIL & LIME

Steps:

• Heat ⅓ cup olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally until they become golden, 10-12 minutes. Add red-pepper flakes and cook for a few seconds. Remove the oil to a small bowl.
• Meanwhile, heat 2 Tablespoons olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the broth, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Set aside until ready to serve.
• Using the same skillet, add 1 TBSP reserved chili oil and tomatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
• Add fish sauce and chicken broth. Cook 3 - 5 minutes, until the sauce thickens slightly. Season with salt and pepper.
• Season the fish with salt and pepper and place the pieces in the sauce. Cover the skillet, reduce heat to medium-low, and cook until the fish is opaque and just cooked through, about 6 minutes (thinner pieces of fish like tilapia or flounder will take less time).
• To serve, divide couscous between four bowls. Place a piece of fish on each and spoon over the tomato broth mixture. Sprinkle on the crispy shallots and garlic and drizzle with the chile oil. Squeeze half a lime over each bowl and sprinkle with cilantro. Enjoy!

TOMATO SAUCE WITH PINE NUTS, CAPERS, OLIVES AND RAISINS

Steps:

• Drain tomatoes into a measuring cup. Reserve 1/4 cup of packing juice. Roughly chop tomatoes and set aside.
• In a medium saucepan, heat olive oil over low heat until shimmering. Add garlic and cook gently until soft but not brown. Add tomatoes, raise heat to medium, and cook tomatoes until they are soft and broken down, about 15 minutes. Add a little reserved juice if necessary, but keep the sauce very thick.
• Meanwhile, toast pine nuts in a small dry skillet over medium heat until golden, stirring (or shaking and tossing) often. Stir into the sauce along with the raisins, olive, and capers. Season sauce to taste and serve with fish or tossed with pasta.

OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS

Steps:

• For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
• For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
• For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
• Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
• For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
• Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.