Black Cod In Tomato Saffron Stew Recipes

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BLACK COD IN TOMATO-SAFFRON STEW



Black Cod in Tomato-Saffron Stew image

Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper, flakes
1/2 teaspoon fennel seeds
1/8 teaspoon saffron threads
1 can cold, whole, peeled tomatoes (28 ounces)
Coarse salt and freshly ground pepper
1 1/2 pounds skinless black cod, or haddock fillets, cut into 1- to 2-inch chunks
1/4 cup dried currants
1/4 cup cliced almonds, toasted
3 scallions (about 1/3 cup), thinly sliced
1 baguette, for serving

Steps:

  • Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
  • Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Steps:

  • Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  • Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

TOMATO-SAFFRON FISH STEW



Tomato-Saffron Fish Stew image

This is so very good that I eat it slowly trying to make it last! It's not a bad time consumer but not one that you can knock out in 15 mins either. Take your time and enjoy making this.

Provided by Annacia

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 orange
28 ounces undrained canned tomatoes
4 cups water
1 bay leaf
1/4 teaspoon dried saffron thread
4 minced garlic cloves or 1 teaspoon garlic powder
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground fennel
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 lb salmon (or frozen or a mixture fish) or 1 lb cod (or frozen or a mixture fish)
1/2 lb lobsters or 1/2 lb scallops
1 lb mussels or 1 lb clam, in the shell
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

Steps:

  • Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
  • In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
  • In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
  • Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
  • Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
  • When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
  • Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

Nutrition Facts : Calories 231.3, Fat 3, SaturatedFat 0.5, Cholesterol 118.8, Sodium 1019.4, Carbohydrate 19.3, Fiber 3.4, Sugar 5.2, Protein 31.9

SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH



Shrimp & Cod Stew in Tomato-Saffron Broth image

I love coming inside on a cold day and smelling this comforting seafood stew simmering in the kitchen. -Lydia Becker, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/4 teaspoon saffron threads or 1 teaspoon ground turmeric
2 bay leaves
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1 pound cod fillet, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
2 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup whole kernel corn
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
Lemon wedges, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

Nutrition Facts : Calories 250 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 1005mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

SALT COD IN TOMATO SAUCE



Salt Cod In Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, lightly smashed
3 anchovies, or to taste
1 28-ounce can whole plum tomatoes, drained and chopped
Salt and ground black pepper to taste
2 tablespoons capers
1/2 cup pitted black or green olives
Crushed red pepper flakes to taste
1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
Chopped parsley leaves for garnish

Steps:

  • Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
  • Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

POACHED COD WITH TOMATO AND SAFFRON



Poached Cod with Tomato and Saffron image

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Provided by Alison Roman

Categories     Fish     Tomato     Poach     Dinner     Seafood     Cod     Saffron     Healthy     Bon Appétit     Christmas Eve     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1 14.5-ounce can whole peeled tomatoes, drained
1/4 cup dry white wine
2 bay leaves
Pinch of saffron threads
Kosher salt, freshly ground pepper
4 5-ounce skinless cod fillets

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.

SICILIAN FISH STEW WITH TOMATO AND PARSLEY



Sicilian Fish Stew with Tomato and Parsley image

Categories     Fish     Tomato     Stew     Quick & Easy     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

6 tablespoons olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato ( about 1 medium)
1 1/3 cups cold water
2/3 cup dry white wine
2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Steps:

  • Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

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