Weeknight Curried Cod Stew Recipes
CURRY FISH STEW
Steps:
- Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
- Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g
SICILIAN SALT COD STEW
Provided by Barbara Kafka
Categories dinner, soups and stews, main course
Time 1h21m
Yield 4 servings (about 5 1/2 cups)
Number Of Ingredients 14
Steps:
- Rinse salt cod in a sieve under cold running water for 3 minutes. Place the cod in a 2 1/2-quart souffle dish with a tight-fitting lid. Add 4 cups water. Cover with lid and cook in a 650- to 700-watt oven at 100 for 7 minutes. Remove from oven, uncover and rinse the dish in a sieve under cold running water for 3 minutes. Return the fish to the souffle dish and repeat the cooking and rinsing two more times, for a total of three times.
- Prick each potato several times with the point of a knife. Put a double sheet of paper toweling suitable for microwave use on the bottom of the oven. Place potatoes on paper at opposite ends. Cook at 100 percent power in a 650- to 700-watt microwave oven for 11 minutes. Remove from oven; let cool and peel as remaining cooking is done.
- Combine oil and garlic in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power for 2 minutes.
- Remove from oven and stir in tomatoes, olives, white wine, bay leaf, thyme, sugar and pepper. Place pieces of reserved fish in the mixture so that they are covered by the sauce. Cover with lid and cook at 100 percent power for 10 minutes.
- Remove from oven and uncover. Add raisins and pine nuts so that they are just under the surface but do not stir them in. Re-cover with lid and cook at 100 percent power for 5 minutes.
- Remove from oven and uncover. Gently stir together. Slice potatoes across, 1/4-inch thick. Divide potatoes among four large wide bowls. Spoon fish stew over potatoes and serve.
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- Combine water and rice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until the rice is tender and most of the water has been absorbed, about 40 minutes. Drain off excess water, if necessary.
- Meanwhile, heat oil in a large skillet over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add bell pepper, sweet potatoes, curry powder, and salt; stir until well coated. Add coconut milk and bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes are just tender when pierced with a fork, 10 to 15 minutes.
- Nestle cod fillets into the pan; cover and continue cooking until the sweet potatoes are soft and the cod flakes easily when pierced with a fork, 5 to 8 minutes more.
- Gently stir in cilantro and lime juice. Serve the stew over the rice. Garnish with additional cilantro, if desired.
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