Poached Codfish Steaks With Egg Sauce Torsk Med Eggesaus Recipes

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CODFISH WITH BROCCOLI DI RAPE



Codfish With Broccoli Di Rape image

Make and share this Codfish With Broccoli Di Rape recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 cod, steaks, about 2 inches thick (about 1 and 1/2 pounds)
1 lb broccoli raab, washed, with hard stems removed
5 tablespoons extra virgin olive oil
6 garlic cloves, minced
1 dried hot peppers or 1 hot pepper flakes
1 cup black olives, cured in oil
salt
extra virgin olive oil, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add in the rape. When the water comes back to a boil, drain the rape and set aside.
  • In a small skillet, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and hot pepper and cook until the garlic takes on color, about 3 minutes.
  • In a large baking pan, dribble the remaining 2 tablespoons of olive oil. Add the drained rape, the olives, and the cooked garlic and olive oil.
  • Place the rape in the oven and bake it for 10 minutes, until the rape is tender when pierced with a fork. (It's fine if the rape overcooks. The leaves will get a little crispy, but the taste will be sweeter.)
  • Remove the rape from the oven and push aside the vegetable to make room for the codfish steaks.
  • Nestle them into the pan, season to taste with the salt, and return the pan to the oven for another 10 to 15 minutes, until the fish is cooked.
  • Garnish the fish with extra virgin olive oil and serve. Serves 4.

Nutrition Facts : Calories 384.4, Fat 22, SaturatedFat 3.1, Cholesterol 99.3, Sodium 418.9, Carbohydrate 3.7, Fiber 1.2, Sugar 0.1, Protein 41.7

CODFISH STEAK IN GREEN SAUCE



Codfish Steak In Green Sauce image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 cup minced parsley
1 large clove garlic, minced (at least one teaspoon)
1 1/2 teaspoons salt, or to taste
1 1/2 pounds codfish steaks, 3/4 inch thick
4 tablespoons olive oil
1/2 cup finely chopped onions
1/4 cup flour
2 cups fish stock or water
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley

Steps:

  • Preheat oven to 350 degrees. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground. The mixture will be damp, green and salty. Reserve.
  • Heat two tablesoons oil in a heavy-bottomed casserole. Add codfish steaks and quickly sear for 10 to 15 seconds on each side. Remove fish and lower heat. Add remaining oil and saute onions until soft but not brown. Stir in flour and cook for a minute or two.
  • Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick. Stir in wine. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce. Cover and bake in preheated oven for 20 minutes. Garnish with chopped parsley before serving.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 851 milligrams, Sugar 1 gram

EGGS POACHED IN TOMATO SAUCE



Eggs Poached in Tomato Sauce image

This is very old recipe given to my by my mother-in-law. Serve over penne or pasta of your choice.

Provided by Bren

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil, or to taste
½ onion, finely chopped
2 cloves garlic, finely chopped
8 cups tomato sauce
¼ cup dry red wine, or more to taste
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper, or more to taste
1 bay leaf, or more to taste
1 pinch red pepper flakes
8 eggs

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
  • Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
  • Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 32.1 g, Cholesterol 372 mg, Fat 17.8 g, Fiber 8.3 g, Protein 19.9 g, SaturatedFat 4.2 g, Sodium 3002.6 mg, Sugar 21.7 g

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