Braised Cod With Chickpeas Recipes

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BRAISED COD WITH CHICKPEAS



Braised Cod With Chickpeas image

From "Shabat Shalom" by Susan Friedland, this is a typical Moroccan-Jewish dish. It's great as a main course, or would serve 8 as a starter. Prep time does not include time for making dried chickpeas (if you choose to use them).

Provided by Chef Kate

Categories     Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chickpeas, cooked (1/2 pound dried or 1 and 1/2 15-ounce cans)
6 -7 large garlic cloves, peeled and sliced
4 -5 small hot peppers (or 1 teaspoon red pepper flakes)
6 tablespoons olive oil
1/2 teaspoon cumin seed, toasted and ground
2 lbs cod fish fillets, 1-inch thick
salt & freshly ground black pepper
fresh cilantro stems (to garnish) or parsley sprig (to garnish)
lemon wedge (to garnish)

Steps:

  • If using canned chickpeas, rinse and drain them.
  • Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers (or pepper flakes), 3 tablespoons of olive oil, and 1/4 cup of water, bring to a simmer, cover, and simmer for 20 minutes.
  • Preheat oven to 400°F.
  • Remove and discard the red peppers.
  • Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish.
  • Place the fish on top, sprinkle with salt and pepper, cover the fish with the remaining chickpeas, drizzle the remaining olive oil over the top.
  • Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
  • Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.

Nutrition Facts : Calories 606.7, Fat 24, SaturatedFat 3.3, Cholesterol 97.8, Sodium 665.9, Carbohydrate 46.9, Fiber 8.7, Sugar 2.4, Protein 50.7

BRAISED COD WITH CHICKPEAS



Braised Cod with Chickpeas image

Provided by Susan Friedland

Categories     Appetizer     Braise     High Fiber     Dinner     Cod     Chickpea     Fall     Kosher     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 5 as a main course, 8 as a first course

Number Of Ingredients 10

3 cups cooked chickpeas (see Note) or 2 15-ounce cans
6 or 7 large garlic cloves, peeled and sliced
4 or 5 hot peppers or 1 teaspoon red-pepper flakes
6 tablespoons olive oil
1/2 teaspoon toasted cumin seeds, ground
2 pounds cod fillets, about 1 inch thick
salt
freshly ground black pepper
cilantro or parsley sprigs
lemon wedges

Steps:

  • If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
  • Preheat the oven to 400 degrees.
  • Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
  • Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.

PAN-FRIED COD SERVED WITH BRAISED POTATOES AND PEAS



Pan-Fried Cod Served With Braised Potatoes and Peas image

Very easy, simple and tasty dish. The locals make it this way (so I think it's a Norwegian recipe!) and we loved it! Each time any of the students from the college go fishing and if they do catch a cod, they always come over and ask me to make them this dish! The cooking time doesn't include refrigeration time.

Provided by AaliyahsAaronsMum

Categories     < 60 Mins

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 16

120 g fresh breadcrumbs
2 -3 tablespoons finely chopped fresh parsley
salt & freshly ground black pepper
2 eggs
125 g plain flour, seasoned well
4 cod fish fillets or 4 any firm white fish fillets
1 tablespoon olive oil
25 g butter
10 anya potatoes, peeled and cut into equal sized chunks
1 tablespoon olive oil
3 tablespoons butter
1 onion, finely sliced into rings
155 g peas
250 ml chicken stock
salt & freshly ground black pepper
2 tablespoons fresh mint leaves, roughly chopped

Steps:

  • In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
  • Crack the eggs into a bowl and beat lightly together.
  • In a separate bowl, add the flour and season well with salt and pepper.
  • Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
  • Cover and refrigerate the fish for up to 2 hours before cooking.
  • To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
  • In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
  • Add the peas and toss well.
  • Add the chicken stock, bring to the boil and simmer for 5 minutes.
  • Add the potatoes and cook for another 2 minutes.
  • Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
  • To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
  • Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
  • To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.

Nutrition Facts : Calories 2323, Fat 56, SaturatedFat 23, Cholesterol 486.5, Sodium 1265.5, Carbohydrate 317.7, Fiber 33.9, Sugar 22.1, Protein 135.6

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO



Skillet Tomato-Braised Cod with Bell Peppers and Ouzo image

This healthy cod recipe marries a lot of freezer and pantry staples into a delicious one-pan meal that's Mediterranean diet-friendly. Keep frozen cod, frozen peppers, and a jar of whole plum tomatoes on hand to make this anytime.

Provided by Diana Moutsopoulos

Time 35m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
½ large red onion, sliced
3 cups frozen sliced mixed peppers
¼ cup ouzo
1 (18 ounce) can whole plum tomatoes
¼ cup water
3 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste
4 (4 ounce) frozen cod fillets, thawed

Steps:

  • Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
  • Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 21.8 g, Cholesterol 44.2 mg, Fat 17.6 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 2.9 g, Sodium 265 mg, Sugar 11.6 g

BAKED COD WITH POTATOES AND ONIONS



Baked Cod with Potatoes and Onions image

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Cod

Time 55m

Yield 2

Number Of Ingredients 6

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
  • Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

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