BAKED COD WITH TOMATOES AND POTATOES
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
- Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.
CREAMY FISH STEW WITH COD (GERMAN FISCHEINTOPF)
Easy recipe for creamy fish stew with cod. Tender vegetables and potatoes simmer in flavorful broth and bite-sized cod pieces and heavy cream are added towards the end of the cooking time.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 55m
Number Of Ingredients 15
Steps:
- Cut the cod fillet into bite-sized chunks. Place in a bowl, season generously with salt and pepper and squeeze the juice of half a lemon over the fish. Set aside.
- Dice the onion, then dice the potatoes (so they will cook faster). Chop the carrot, celery and zucchini and green beans.
- Over medium-high heat in a soup pot saute the onion in the butter and olive oil. When the onion is soft, add the rest of the veggies. Stir, cook for a couple of minutes and deglaze with the wine.
- After the wine has reduced by half, add the stock, stir, season with salt to taste, then bring to boil.
- Reduce the heat to medium, cover, allowing just a sliver of an opening for some steam to escape, and simmer for 15-20 minutes, or until the potatoes are soft.
- Stir in the heavy cream, add the cod, stir well, cover again and simmer for 8-10 minutes until the cod is cooked through and is tender and flakey. Squeeze the rest of the lemon juice over the stew, add parsley and/or dill, stir and serve.
Nutrition Facts : Calories 447 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MEXICAN COD AND POTATO STEW
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
- In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
- Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD
Steps:
- Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
- In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 213 calorie, Fat 4.5 grams, SaturatedFat 0.7 grams, Carbohydrate 20.3 grams, Fiber 2.5 grams, Protein 23 grams
COD AND POTATO STEW WITH OVEN-DRIED TOMATOES
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 6h
Yield Four servings
Number Of Ingredients 19
Steps:
- To make the tomatoes, preheat oven to 200 degrees. Combine rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture. Place skin-side down on a large baking sheet. Sprinkle with salt and pepper to taste.
- Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let tomatoes cool on the baking sheet. Cut them in half crosswise and set aside.
- To make the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Reduce the heat to medium-low and cook, stirring often, for 10 minutes. Stir in the wine, water, bay leaf and rosemary. Add the potato slices. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes. Add the cod and simmer just until cooked through, about 3 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1576 milligrams, Sugar 10 grams, TransFat 0 grams
BAKED COD WITH TOMATO AND POTATOES
Want to prepare a hot, tasty, easy and appealing meal? This baked cod recipe with tomato and potatoes is very tasty and easy to prepare! It's perfect for a family lunch! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Cod, tomato, potatoes, olive oil, white wine, onion HOW TO MAKE BAKED COD WITH TOMATO AND POTATOES: On a baking dish, put the sliced onion, the peeled tomato cut into small pieces, the potatoes cut into cubes, the cod cut into pieces, the peeled garlic, salt, pepper, paprika, white wine and olive oil. Bake until golden, about 1 hour. Occasionally, drizzle the cod and the potatoes with the sauce. Turn off the oven and serve.
Provided by Pedro Barbosa
Categories Cod, Recipes, Videos
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180ºC (350ºF).
- On a baking dish, put the sliced onion, the peeled tomato cut into small pieces, the potatoes cut into cubes, the cod cut into pieces, the peeled garlic, salt, pepper, paprika, white wine and olive oil. Bake until golden, about 1 hour. Occasionally, drizzle the cod and the potatoes with the sauce.
- Turn off the oven and serve.
Nutrition Facts : Baked cod with tomato and potatoes Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 724 Total Fat 26.5 g(34%) Saturated Fat 4 g(20%) Cholesterol 138 mg(46%) Sodium 258 mg(11%) Total Carbohydrate 55 g(20%) Protein 63.5 g
BAKED COD WITH POTATOES AND ONIONS
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
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
COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD
Based upon a recipe from Kathleen Daelemans. I've made changes since the original post based upon my own experience and that of JoJoStar who posted the first review.
Provided by MrsDoty
Categories Low Cholesterol
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
- Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
- Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Add spinach and steam until wilted about 3-5 minutes.
- Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
- Serve immediately.
Nutrition Facts : Calories 261.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 32.5, Sodium 1012, Carbohydrate 32, Fiber 7.7, Sugar 6.4, Protein 23.7
CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
COD, POTATO, SPRING ONION STEW
"The inspiration for this one comes from conversations with Icelandic and Danish friends who prize their cod. Traditionally, they prepare it in lots of different ways − pickled, salted, dried or smoked. This stew is similar to the way in which they slowly stew salt cod after soaking it (so that the excess salt seasons the other ingredients in the soup, like the potatoes). Good salt cod is quite hard to find these days, so I've adapted the recipe to use fresh cod, but you can also use hake, bass or halibut" A jamie oliver recipe.
Provided by lady_heather
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 1. In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender. With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan.
- 2. Chop the potatoes into rough 2cm/1 inch dice and add to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock. Bring to the boil and simmer for half an hour until the potatoes are tender.
- 3. At this point add your cod and simmer for a further 15 minutes until the flesh flakes away − feel free to stir and break up the fish, but it's quite nice to leave some big chunks as well. Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.
Nutrition Facts : Calories 562.7, Fat 7.4, SaturatedFat 3.6, Cholesterol 128.5, Sodium 307.9, Carbohydrate 60.8, Fiber 7.4, Sugar 6.2, Protein 56.5
COD STEW WITH TOMATOES, KALE AND CHORIZO
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
- Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams
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