Braised Cod With Plum Tomatoes Recipes

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BRAISED COD WITH PLUM TOMATOES



Braised Cod with Plum Tomatoes image

A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Four 7-ounce cod steaks, skin and bones removed
1 teaspoon dried oregano leaves
Salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
4 ripe plum tomatoes, cut into 1/2-inch-thick slices
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
Flat-leaf parsley, for garnish (optional)

Steps:

  • Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
  • Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer.
  • Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.

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

BRAISED COD WITH PLUM TOMATOES



Braised Cod with Plum Tomatoes image

Make and share this Braised Cod with Plum Tomatoes recipe from Food.com.

Provided by kyle martin

Categories     Vegetable

Time 15m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 9

4 (7 ounce) cod steaks, skin and bones removed
1 teaspoon dried oregano leaves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 ripe plum tomatoes, , cut into 1/2-inch-thick slices
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
flat leaf parsley (garnish)

Steps:

  • Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.
  • Sprinkle the tomatoe slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper Heat olive oil in a large saute pan over high heat.
  • When hot, add cod and tomatoe slices.
  • Cook until cod steaks are golden on bottoms, about 4 1/2 minutes.
  • Using a metal spatula, turn cod steaks and tomatoes.
  • Add 1 cup water and the garlic, and bring the liquid to a simmer.
  • Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes.
  • Divide cod, tomatoes, and broth among four soup bowls.
  • Garnish with parsley, and serve.

BRAISED COD WITH PLUM TOMATOES



BRAISED COD WITH PLUM TOMATOES image

Categories     Soup/Stew     Fish     Braise     Low Carb     Low Fat     Quick & Easy     Low Cal     Healthy

Yield 4 bowls

Number Of Ingredients 8

Four 7-ounce cod steaks, skin and bones removed
1 teaspoon dried oregano leaves
Salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
4 ripe plum tomatoes, cut into 1/2-inch-thick slices
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
Flat-leaf parsley, for garnish (optional)

Steps:

  • 1. Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. 2. Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 41/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer. 3. Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.

SLOW-BRAISED TOMATOES



Slow-Braised Tomatoes image

Provided by Jody Adams

Categories     Condiment/Spread     Sauce     Garlic     Tomato     Braise     Basil     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

1 medium white onion, chopped
3 garlic cloves, smashed
3/4 cup plus 2 tablespoons extra-virgin olive oil
9 fresh basil leaves
1/8 teaspoon dried hot red pepper flakes
12 plum tomatoes (2 pounds), halved lengthwise
1 teaspoon sugar
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 250°F.
  • Cook onion and garlic in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Remove from heat and stir in basil and red pepper flakes.
  • Toss tomatoes with sugar and salt in a bowl. Arrange tomatoes, cut sides down, in a roasting or baking pan (13- by 9-inch). Spoon onion mixture over tomatoes and add enough of remaining 3/4 cup olive oil to reach halfway up tomatoes. Braise in middle of oven, stirring gently halfway through cooking, until tomatoes are very tender but not falling apart, 2 1/2 to 3 hours.

SICHUAN BRAISED COD



Sichuan Braised Cod image

Make and share this Sichuan Braised Cod recipe from Food.com.

Provided by Gandalf The White

Categories     Szechuan

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons cornstarch
2 tablespoons rice vinegar, unseasoned (to taste)
3/4 cup chicken broth, low salt
1/4 tablespoon soy sauce
1 tablespoon ketchup
1 1/2 lbs cod fish fillets, thick (often called "cod loins", cut into 4 uniform pieces)
1/2 teaspoon salt, kosher, to taste
1/2 teaspoon black pepper, to taste
1/2 cup cornstarch
2 eggs, beaten
3 tablespoons canola oil (or peanut oil)
10 dried thail chilies or 10 other small whole chilies
4 scallions, thinly sliced, white and green parts separated
1 1/2 tablespoons ginger, minced

Steps:

  • In a small bowl, mix the 2 tsp corn starch with the 2 Tbsp rice vinegar.
  • Add the chicken broth, soy sauce, and ketchup.
  • Season the fish with 1/2 tsp salt and 1/2 tsp pepper.
  • Spread the 1/2 cup of corn starch on a wide plate.
  • Put the eggs in a bowl wide enough to dip the largest pice of cod.
  • Dredge the fish in the corn starch.
  • Heat 2 Tbsp of oil in a 12 inch non-stick pan over medium high heat until shimmering.
  • Move each piece of cod from the corn starch to the egg to coat, then put into the pan.
  • Cook on the first side for 3 minutes, then turning the fish, until brown on all sides and a little firm to the touch (total cooking time will be about 5 minutes) -- it should NOT be cooked all the way through.
  • Transfer the fish to a large plate.
  • Add the remaining 1 Tbsp of oil to the pan, let it warm up, then add the chiles, the white parts of the scallion, and the ginger. Stir fry for 2 ;minutes, until the scallions become translucent, with some brown spots.
  • Stir the corn starch and vinegar mixture, then pour it into the pan and stir. The sauce should come to a boil and thicken.
  • Reduce the heat to medium low, return the fish to the pan, and flip it to coat all the pieces uniformly with sauce. Cover the pan, with the lid slightly ajar, and cook for 3-5 minutes, until the fish is cooked fully and starting to flake.
  • Taste the sauce and re-season with salt and pepper if necessary.
  • Put the fish on a serving plate (or individual plates) and garnish with the scallion greens.

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