ROASTED SALMON FILLETS WITH SEAFOOD RAGOUT
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 Tbsp. oil in a wide pot (about 12" wide) set over medium, to medium-high heat. Add onions and garlic and cook 3 to 4 minutes. Add wine, stock, diced tomatoes, tomato paste, oregano and cayenne. Simmer 5 minutes, and then remove from the heat. Preheat the oven to 375 degrees F. Place the salmon fillets, or whole side of salmon, skin-side down on a very large baking sheet lined with parchment paper. Drizzle salmon with the 2 Tbsp. oil and orange juice; season with salt and pepper. Bake the fish 15 minutes, or until cooked through. While the salmon bakes, finish ragout by setting the pot with the tomato mixture back over medium, to medium-high heat. When simmering, season with salt and pepper, then add clams, mussels and shrimp. Cover and cook until clams and mussels just open, and the shrimp are heated through, about 3 to 4 minutes. When cooked, set a piece of salmon into each of 8, heated shallow bowls. (If you cooked a whole side of salmon, cut it into portions with sharp knife.) Divide and top salmon with ragout. Sprinkle with parsley and serve. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking. Both are signs the bivalve was dead before cooking it and should not be eaten. Recipe Options: Instead of salmon, try another fish fillet in this recipe, such as halibut or cod. Instead of shrimp, use an equal weight of Dungeness crabmeat, heating it as you would the shrimp. Or, use a mix of crab and shrimp in this recipe. Dungeness crabmeat can be found in our seafood department showcase. If you enjoy its licorice-like taste, instead of oregano, used dried tarragon in the ragout.
OVEN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 4h30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.
OVEN-DRIED-TOMATO RAGOUT FOR FISH OR SHELLFISH
Provided by Molly O'Neill
Categories project, side dish
Time 4h45m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees. Brush the tomatoes lightly with 1 teaspoon of oil. Place skin side down on a large baking sheet. Sprinkle with 1/2 teaspoon of salt and pepper to taste. Bake until the tomatoes shrink to 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. When cool enough to handle, coarsely chop.
- Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes, lemon juice, wine, 1 teaspoon of salt and pepper to taste and cook for 5 minutes. Stir in the parsley and serve the ragout as a bed for sauteed scallops or for a full-bodied fish like tuna or swordfish.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 7 grams
PAN-SEARED COD WITH CREAMY FENNEL RAGOûT
Steps:
- Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
- Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
- While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
- Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.
OVEN-DRIED TOMATOES
We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the "X" begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins., Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate.
Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SEAFOOD RAGOUT
Provided by Barbara Kafka
Categories dinner, project, main course
Time 1h10m
Yield 6 generous main course servings
Number Of Ingredients 13
Steps:
- To make coriander oil,place garlic and coriander in a food processor and process until finely minced,stopping machine to scrape down the sides with a rubber spatula.With the machine running,slowly pour in the oil,stopping to scrape down the sides of the bowl,until the oil is fully incorporated.
- Add the tablespoon of kosher salt to 3 quarts of water in a 4-quart saucepan and bring to a boil.Add the carrots,fennel and zucchini.Return to a boil.Lower the heat and simmer for 5 minutes.Skim the vegetables out with a slotted spoon and reserve.
- Pour the stock into a large stock pot.Cover and bring to a boil.Add the clams.Cover the pot. Cook for 2 minutes.Add the mussels.Cover and cook until the clams and mussels are just open,about 4 minutes.Add the favas or limas,allow to warm and then add the calamari and vegetables and stir them in. Cover the pot and return to a boil.Lower the heat slightly and cook,stirring occasionally,until the calamari are just white,about 5 minutes.Season with salt,if needed,and pepper.Bring to a boil and serve immediately.Pass coriander oil separately.
Nutrition Facts : @context http, Calories 924, UnsaturatedFat 28 grams, Carbohydrate 51 grams, Fat 39 grams, Fiber 12 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 2225 milligrams, Sugar 15 grams, TransFat 0 grams
COD FILLET WITH ROASTED VEGETABLE RAGOûT
Steps:
- Preheat oven to 500°F.
- Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
- While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
- Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
QUICK PRAWN, FENNEL & TOMATO RAGOUT
This quick prawn dish is great for an impressive midweek meal
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.
Nutrition Facts : Calories 222 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 3.3 milligram of sodium
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