Nicoise Fish Soup Recipes

SALAD NICOISE WITH SEARED TUNA

Steps:

• To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
• Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
• Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
• To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

SHEET-PAN SALMON NIçOISE

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
• In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
• Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

SEATTLE NICOISE

Steps:

• Break the salmon into large but still bite-sized chunks and set aside.
• Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
• Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
• Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD

Steps:

• Preheat the oven to 200 degrees F.
• Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
• Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
• Add enough olive oil to completely cover the tuna.
• Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
• Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
• For the Vinaigrette:.
• Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
• For the Salad Ingredients:.
• Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
• Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
• Enjoy!

SWORDFISH NICOISE

Steps:

• Sprinkle the swordfish steak with one tablespoon olive oil, thyme and rosemary. Marinate at room temperature for an hour.
• Heat remaining olive oil in a frying pan. Soften the shallot with the garlic. Add the olives, anchovies, capers and tomatoes. Add the wine, bring to boil, turn down heat, cover and simmer gently for 10 minutes or until thickened. Season with salt and pepper.
• Preheat broiler.
• Broil the swordfish steak until medium rare, about four to six minutes on each side. Place on individual plates and put the sauce on top. Serve immediately.

SWORDFISH NIçOISE

Steps:

• 1. Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar. Slowly drizzle in 1/3 cup olive oil, whisking constantly to make a vinaigrette. Season with pepper.
• 2. Cook the potatoes in boiling salted water until tender but not mushy, about 10 minutes. Drain. Slice the potatoes and place in a bowl. Layer the green beans atop the potatoes, followed by the red pepper, onion, olives, capers, and slivered fresh basil. Do not toss this salad until serving time.
• 3. Preheat the broiler. Meanwhile, combine the remaining 2 tablespoons olive oil, lemon juice, salt and pepper in a bowl. Add the fish; coat well. Let rest 15 minutes.
• 4. Place the fish on a lightly oiled broiler pan, 4 inches from the heat source, and broil for 4 minutes on the first side. Turn carefully and broil 4 minutes on the other side. Remove to the center of a platter.
• 5. Gently toss the salad from underneath and surround the swordfish. Sprinkle the chopped egg on top. Grind some pepper over all and garnish with chopped parsley.

RED SNAPPER à LA NIçOISE

Steps:

• Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
• Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
• Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.

TUNA NICOISE

Steps:

• Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
• Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
• As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
• When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

NICOISE FISH SOUP

Steps:

• Combine all ingredients, except fish, salt, cayenne and Bruschetta, in slow cooker; cover and cook on high 4-5 hours, adding fish during the last 15-20 minutes.
• Discard bay leaf; season to taste with salt and cayenne. Serve with bruschetta.