One Pot Cod With Peppers Tomatoes And Potatoes Recipes

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BAKED COD WITH TOMATOES AND POTATOES



Baked Cod with Tomatoes and Potatoes image

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

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless cod fillets (5 ounces each)
12 very thin lemon slices

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.

COD WITH POTATOES, PEPPERS AND SAFFRON



Cod with Potatoes, Peppers and Saffron image

The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
2 cups low-sodium chicken broth
2 bay leaves
Kosher salt
1/2 teaspoon saffron threads
Pinch of red pepper flakes, plus more to taste
1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
1 lemon (1/2 juiced, 1/2 cut into wedges)
3 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
  • Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
  • Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams

PORTUGUESE COD FISH CASSEROLE



Portuguese Cod Fish Casserole image

An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.

Provided by John J. Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT1h5m

Yield 6

Number Of Ingredients 9

2 pounds salted cod fish
5 large potatoes, peeled and sliced
3 large onions, sliced
¾ cup olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 ½ teaspoons crushed red pepper flakes
1 teaspoon paprika
3 tablespoons tomato sauce

Steps:

  • Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
  • Bake in preheated oven for 45 minutes, or until potatoes are tender.

Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g

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