Mexican Cod And Potato Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN COD AND POTATO STEW



Mexican Cod and Potato Stew image

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

1 can (14 1/2 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped, plus leaves for garnish
1 pound red new potatoes, scrubbed and thinly sliced
2 large shallots, thinly sliced
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 pound skinless cod fillet, cut into 1 1/2-inch chunks

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



Country-Style Potato and Tomato Stew with Poached Cod image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small garlic cloves, minced
2 cups canned whole tomatoes
1 cup fat free, sodium free chicken broth
1 1/2 pounds potatoes, peeled and cut into large chunks
Dash hot pepper flakes
1/2 teaspoon coarse grained salt
1 pound cod
2 teaspoons olive oil
1/2 pound beef stew meat
Leftover potatoes and tomatoes
1 to 2 cups chicken broth (depending on the desired thickness of stew)
1/4 pound green beans, trimmed and halved
2 ears of corn, kernels cut off cob

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

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD



Country-Style Potato and Tomato Stew With Poached Cod image

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

1 -2 tablespoon olive oil
1 small sweet onion, peeled, cored, and cut into 1-inch pieces
1 fennel bulb, cut similarly to the onion
2 carrots, chopped
2 celery ribs, sliced
8 ounces mushrooms, use your favorite
2 small garlic cloves, minced
1 cup canned whole tomatoes
2 1/2 cups chicken broth, fat free, sodium free
3/4 lb potato, peeled and cut into large chunks
9 ounces Baby Spinach
1 dash hot pepper flakes
1/2 teaspoon coarse salt
2/3 lb cod

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

SALT COD, POTATO AND CHICKPEA STEW



Salt Cod, Potato and Chickpea Stew image

This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound boneless salt cod fillets
1 pound dried chickpeas
1 small onion, halved and stuck with 2 cloves
1 bay leaf
Salt and pepper
4 tablespoons olive oil
1 large onion, diced
2 teaspoons chopped garlic
Pinch of crumbled saffron
2 teaspoons pimentón (smoked paprika)
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in thick wedges
12 littleneck clams, about 1 pound
2 cups roughly chopped cilantro

Steps:

  • Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
  • The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
  • Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
  • Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams

COD AND POTATO STEW WITH OVEN-DRIED TOMATOES



Cod and Potato Stew With Oven-Dried Tomatoes image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 6h

Yield Four servings

Number Of Ingredients 19

2 teaspoons rosemary oil
1/2 teaspoon orange oil
14 medium-size plum tomatoes core end cut off, halved lengthwise
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons olive oil
1 medium onion, thinly sliced
2 large cloves garlic peeled and thinly sliced
2 medium carrots peeled and finely chopped
1 large rib celery, finely chopped
1 1/2 cups white wine
3 cups water
1 bay leaf
2 sprigs fresh rosemary
2 medium baking potatoes, peeled and thinly sliced
1/2 jalapeno, seeded and minced
1 pound cod fillets, cut into 1 1/2-inch chunks
2 teaspoons salt
Freshly ground pepper to taste

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

CHORIZO-COD-POTATO STEW



Chorizo-Cod-Potato Stew image

Categories     Potato     Stew     Cod     Simmer

Yield 4 servings

Number Of Ingredients 13

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, thinly sliced
5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, cut in half lengthwise, and sliced into half moons
4 garlic cloves, chopped
Salt and black pepper
1 cup dry white wine (eyeball it)
1 14-ounce can diced fire-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers,chopped
1 1/2 pounds fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

Steps:

  • Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

More about "mexican cod and potato stew recipes"

MEXICAN COD AND POTATO STEW - MEAL GARDEN
mexican-cod-and-potato-stew-meal-garden image
Instructions. 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 …
From mealgarden.com
Servings 4
Vegetables 3.8
Meat 1.3
Category Lunch, Main


ONE-POT MEXICAN STEAK AND POTATO STEW WITH GUAJILLO SAUCE
2022-04-13 4 dried guajillo chiles, stemmed and seeded. 2 pounds tomatillos, husked and rinsed. 3 cloves garlic. Water. 1 teaspoon kosher or sea salt, or to taste. 2 tablespoons canola …
From today.com


FISH STEW WITH COD, VEGETABLES AND POTATOES (CREAMY OR TOMATO …
2021-09-05 Workflow Steps. Prep the fish. Cut the cod into chunks, liberally season with salt and pepper and squeeze the juice of half a lemon over it. Set aside to marinate. Prep the …
From craftbeering.com


MEXICAN STYLE SALTED COD | BACALAO MEXICANO A LA VIZCAíNA
2014-12-22 Heat the olive oil in a large skillet over medium heat. Add the onion and cook until transparent, about 4 minutes, then stir in the garlic and cook for a couple more minutes. Add …
From mexicoinmykitchen.com


COD STEW WITH POTATOES - BIGOVEN.COM
In medium saucepan, combine potatoes, onions, celery, carrot, garlic, thyme, salt and bay leaf; add 4 cups water. Bring to a boil. Reduce heat and simmer, covered, 15-20 minutes. Until …
From bigoven.com


COD AND POTATO STEW RECIPE | BACALAO CON PATATAS
Cooking Method. Heat the oil in a large frying pan or pot and fry the onion, pepper and garlic for about 5 minutes on a medium heat. If you are using salt cod then add it to the pan at this …
From spanish-fiestas.com


COD AND POTATO STEW RECIPE | SIDECHEF
Step 4. If the cod is salted you have to desalt it. Cover the Cod (10.5 oz) in cold water for 24 hours for small pieces and for 48 hours for big pieces, change the water every 8 hours. Step 5. …
From sidechef.com


MEXICAN COD AND POTATO STEW - SELTZER.COM
Mexican Cod and Potato Stew This recipe came from Cape Ann Fish Coop Ingredients. 1 can (14 1/2 ounces) diced tomatoes, drained 3/4 cup frozen corn kernels 1/2 teaspoon ground …
From seltzer.com


MEXICAN COD AND POTATO STEW - MEALPLANNERPRO.COM
1 pound red new potatoes, scrubbed and thinly sliced; 2 large shallots, thinly sliced; 1 teaspoon olive oil; Coarse salt and freshly ground pepper; 1 pound skinless cod fillet, cut into 1 1/2-inch …
From mealplannerpro.com


MEXICAN COD AND POTATO STEW - MEXICAN RECIPES
Mexican Cod And Potato Stew might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. One …
From fooddiez.com


MEXICAN COD AND POTATO STEW — YOUR BEAUTIFUL LIFE
2021-08-12 Prep 25 min Cook 5 min Ready in 30 min Servings 4 Ingredients 454 gm Atlantic Cod (skinless, cut into 1 1/2-inch chunks) 1/4 cup Cilantro (coriander) (chopped, plus extra for garnish) 1/2 tsp Cumin 1 can(s) (16 oz) Diced tomatoes, canned 1 tsp Extra virgin olive oil 3/
From yourbeautifullife.ca


BACCALA STEW {SALTED COD STEW} | ITALIAN FOOD FOREVER
2017-07-26 Instructions. Cut the potatoes into 2-inch pieces and boil in unsalted water for 5 minutes. Drain, then set aside. Remove any skin from the fish, and cut it into 2-inch pieces. …
From italianfoodforever.com


SPANISH COD AND POTATO STEW RECIPE - SPAIN ON A FORK
2018-03-13 Grab about a 12 oz. fillet of fresh cod and season with sea salt and freshly cracked black pepper, then cut it into small cubes that are about 1/2 inch x 1/2 inch, set aside. 25 …
From spainonafork.com


MACAO SALT COD, POTATO AND BELL PEPPER STEW RECIPE
Peel the potatoes and slice to 5mm|1/4" rounds, set aside covered with cold water to prevent browning. Separately; peel and slice the onions, chop the tomatoes into a large dice, and de …
From macaneserecipes.com


SPANISH FISH STEW RECIPE WITH COD, POTATOES AND PEPPERS
2021-01-11 Instructions. Heat the oil in a large lidded heavy bottomed saucepan or Dutch oven. Add the garlic and cook over low heat until golden brown on all sides, about 5 minutes. …
From feedmephoebe.com


MEXICAN SEAFOOD STEW - THE SPLENDID TABLE
2000-12-12 Add the oil to the pot and heat over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once and stir continually until darker in color and …
From splendidtable.org


MEXICAN COD AND POTATO STEW RECIPE - FOOD NEWS
Mexican Potato Stew Recipe – Spanish Cod and Potato Stew Recipe – This Spanish Cod and Potato Stew Recipe is the answer to a seafood stew that´s loaded with incredible flavor and …
From foodnewsnews.com


TRADITIONAL NEWFOUNDLAND STEWED COD - BONITA'S KITCHEN
2018-04-15 Method: In a large frying pan add butter and fat pork start to fry, than add onions. Fry until it starts to cook, then add cod in chucks and 2 cups of water. Cover and cook for …
From bonitaskitchen.com


COD AND POTATO STEW - SPANISH SABORES
2015-09-22 1/4 cup extra virgin olive oil 1 large onion diced 1 leek diced 2 sprigs of fresh rosemary 1 lb dried salt cod desalinated (you can buy any part of the cod, but for maximum …
From spanishsabores.com


CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS | EASY RECIPE
2021-09-01 Instructions. Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil. Meanwhile, pat dry a 14 oz fillet of cod with paper towels, cut into 4 …
From spainonafork.com


MEXICAN COD AND POTATO STEW | KEEPRECIPES: YOUR UNIVERSAL …
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. …
From keeprecipes.com


COD STEW | FOOD FROM PORTUGAL
Directions. Cut the cod steaks into pieces. In a saucepan, put the onion cut into round slices, the peeled potatoes cut in halves, the cod, the peeled tomatoes cut into small pieces, the …
From foodfromportugal.com


EASY MICROWAVED MEXICAN-STYLE COD AND POTATO STEW RECIPE 2009 …
2009-12-14 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 …
From popsugar.com


10 BEST MEXICAN COD RECIPES | YUMMLY
2022-05-13 lemon, fish stock, salt, milk, potato starch, cod, pepper, peeled shrimp and 1 more Cod on a Bed of Hummus with Pippin Apple Marmita pippin apple, goat cheese, onion, olive …
From yummly.com


COD STEW WITH POTATOES - SOLERANY.COM
2021-07-17 Add the potato wedges and cover with 12 cup shrimp stock and two cups of water or enough water. In the same pan cook the floured cod. In the same pan add the puree …
From solerany.com


MEXICAN COD AND POTATO STEW | STEWED POTATOES, STEW RECIPES, …
Aug 14, 2014 - This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
From pinterest.ca


COD AND POTATO STEW - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cod And Potato Stew are provided here for you to discover and enjoy ... Easy Chicken And Sweet Potato Recipes Giardiniera Recipe Easy …
From recipeshappy.com


MEXICAN COD AND POTATO STEW - ALL INFORMATION ABOUT HEALTHY …
Mexican Cod and Potato Stew Recipe | Martha Stewart great www.marthastewart.com. Advertisement. Step 2. In a 2-quart microwave-safe dish with a lid, combine potatoes, …
From therecipes.info


SALTED COD VERACRUZ-STYLE (BACALAO FISH RECIPE) - MEXICAN RECIPES
2018-12-21 Add the remaining 3 tablespoons of oil to the frying pan and heat it to medium-high. Pour in the blended sauce along with 2 cups of water, then reduce the heat to medium-low. …
From mexicoinmykitchen.com


MEDITERRANEAN FISH STEW WITH COD AND POTATOES - SUPER SAFEWAY
Prepare the seasoned flour by combining the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, paprika and onion powder onto a large plate. Stir well to combine. Pat the …
From supersafeway.com


POTATO AND COD STEW | SO DELICIOUS
How to Cook Potato and Cod Stew . Heat the vegetable oil in a skillet over low heat. Add the garlic and stir a little. Add the potatoes, canned tomatoes, paprika, chili flakes, salt, pepper …
From sodelicious.recipes


SPANISH COD AND POTATO STEW RECIPE - YOUTUBE
EPISODE #145 - Spanish Cod and Potato Stew RecipeFULL RECIPE HERE: http://www.spainonafork.com/spanish-cod-and-potato-stew-recipe/Become a part of Spain …
From youtube.com


PICADILLO (MEXICAN BEEF & POTATO STEW) - CHEAPSKATE COOK
In a large pot over medium heat, brown the ground beef until no longer pink. Season it with salt, pepper, and cumin. Add onions and garlic. Saute until onions are translucent. Add potatoes, …
From cheapskatecook.com


MEXICAN CHICKEN AND POTATO STEW (GUISADO DE POLLO) - SAVEUR
2012-07-16 Instructions. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until …
From saveur.com


PANAMANIAN SALTED COD STEW WITH POTATOES - NASHI FOOD!
2021-03-30 The sauce is the base of the dish and what gives the cod its unique flavor. Step 3: In a large skillet over medium heat, add the oil and heat. Then add the onions and sauté for 3 …
From nashifood.com


MACAU SALT COD STEW RECIPE | BACALHOADA - MACANESE RECIPES
8. Rip up the coriander and add to the pan, then add the salt cod, the potatoes, the green and black olives, the quail eggs, the coconut milk and 1/2 cup|120ml of the reserved cooking liquid. …
From macaneserecipes.com


MEXICAN COD AND POTATO STEW RECIPE | RECIPE | SEAFOOD DINNER …
May 4, 2013 - This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
From pinterest.com


Related Search