Poached Cod With Tomato And Saffron Recipe 425

POACHED COD WITH TOMATOES

Steps:

• In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. 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, simmering about 7 minutes more.
• Remove and discard basil sprigs. Add peas, 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 olive oil, and serve with lemon wedges.

POACHED COD WITH TOMATO AND SAFFRON

Steps:

• Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
• Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
• Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
• Gently transfer cod to shallow bowls and spoon poaching liquid over.

POACHED COD WITH TOMATOES AND SAFFRON

Steps:

• Heat oil in a medium skillet over medium heat. Add garlic and crushed red peppers and cook about 3 minutes - stirring often.
• Add sliced tomatoes, onions, and Greek olives (optional). Cook until the tomatoes begin to lose their shape - about 2-3 minutes
• Add wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil and then reduce the heat to a low simmer (medium-low heat); season with salt and pepper. Taste and adjust seasonings to your liking. Add chopped fresh basil (to taste).
• Season the cod filets with salt and pepper and place in skillet. Cover and cook at a low simmer until cod is opaque throughout and beginning to flake, 5-7 minutes. Thicker fillets may take a little longer to cook. Add fresh basil
• Transfer cod to shallow bowls and spoon poaching liquid over.
• Garnish with fresh basil and a drizzle of olive oil.

POACHED COD IN TOMATO BROTH

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.

POACHED COD WITH TOMATO AND SAFFRON RECIPE - (4.2/5)

Steps:

• Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook). Gently transfer cod to shallow bowls and spoon poaching liquid over. You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

POACHED COD WITH TOMATO & SAFFRON

Steps:

• Heat oil in a medium skillet over medium heat. Add garlic and pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes. Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper. Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook). Gently transfer cod to shallow bowls and spoon poaching liquid over.

POACHED COD WITH TOMATO AND SAFFRON

Steps:

• Preparation Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
• Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
• Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
• Gently transfer cod to shallow bowls and spoon poaching liquid over.
• Also Try it With:Black bass or flounder fillets