Poached Cod Piperade Recipes

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OLIVE OIL-POACHED COD WITH GREEN PEPPER PURéE



Olive Oil-Poached Cod With Green Pepper Purée image

Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers. This dish uses the liquor from the roasted peppers in addition to pepper purée.

Provided by John Willoughby

Categories     dinner, lunch, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

2 green bell peppers
1 poblano pepper
Half a medium onion, sliced into wedges
salt
1 1/2 cups extra virgin olive oil
4 4-ounce cod fillets of equal thickness

Steps:

  • Heat oven to 450 degrees. Cover a baking sheet with aluminum foil and add the bell peppers and poblano pepper whole, and the onion wedges. Salt well and roast, turning every 10 minutes, until peppers collapse and are dark brown or black on at least half of their surfaces, 30 to 35 minutes.
  • Set onions aside. Put peppers in a bowl, cover with plastic wrap and let stand for at least 20 minutes. Reserve liquor that accumulates in bowl and slice peppers open over the bowl to catch any more. Remove skins, stems and seeds from peppers. (Avoid doing this under running water, because it removes some of the smoky flavor.)
  • In a food processor or blender, purée peppers and onions to yield 1 cup, season to taste and set aside.
  • Salt the cod generously and allow to stand for at least 5 or up to 20 minutes. In an enameled or nonstick pan, heat oil over medium heat until just warm. Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes.
  • Brush or dab a line of pepper purée on each of 4 plates, place a piece of cod over each line, drizzle first with olive oil from the cooking pan, then with pepper liquor.

Nutrition Facts : @context http, Calories 1152, UnsaturatedFat 68 grams, Carbohydrate 106 grams, Fat 81 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 645 milligrams, Sugar 94 grams

POACHED COD WITH LEMON-BUTTER SAUCE



Poached Cod With Lemon-Butter Sauce image

From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.

Provided by Chef Kate

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Cut cod fillets into four serving size pieces and place in large pan in one layer.
  • Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
  • Add the bay leaf, the parsley sprigs, peppercorns and cloves.
  • Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
  • While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
  • Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
  • Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
  • Remove from the heat and add the minced parsley.
  • Taste the sauce and adjust seasoning.
  • Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8

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