COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Provided by Jane Sigal
Categories Potato Bake Kid-Friendly Dinner Cod Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
- In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
- Make Ahead
- The casserole can be assembled and refrigerated for up to 4 hours before baking.
COD WITH TOMATOES, OLIVES, AND CAPERS
This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.
Provided by threeovens
Categories Very Low Carbs
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
- Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
- Sprinkle the remaining parsley over the fish and serve.
Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33
COD WITH TOMATO & CHORIZO SAUCE
Try this quick low-fat dish when you next fancy a fish supper, ready in less time than it takes to get a takeaway. Serve with steamed green beans.
Provided by English_Rose
Categories Spanish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chili and tomatoes and simmer for 10 minutes until thickened, season.
- Meanwhile rub the fish with a little more oil, season and broil or steam until cooked through, about 4-6 minutes.
- Serve the fish with the sauce and green beans.
Nutrition Facts : Calories 229.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 99.3, Sodium 141.5, Carbohydrate 8.6, Fiber 2.6, Sugar 5.3, Protein 43.1
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