Poached Cod In Tomato Sauce Recipes

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POACHED COD IN TOMATO SAUCE



Poached Cod in Tomato Sauce image

This Whole30- and keto-friendly Poached Cod in Tomato Sauce is so simple and delicious! You can get it on the table in just a few minutes on a busy weeknight!

Provided by Michelle Tam

Categories     Dinner

Time 25m

Number Of Ingredients 5

4 6-ounce skinless and boneless cod fillets
Diamond Crystal kosher salt
2 cups marinara sauce (or salsa)
Freshly ground black pepper
¼ cup chopped fresh herbs (e.g. chives, Italian parsley, basil, or cilantro)

Steps:

  • If you're using frozen fillets, thaw the fish overnight in the refrigerator. Don't be frustrated if the fillets aren't completely thawed by dinnertime; simply place the cod packets in a bowl and run cool water on them. Let the fillets sit in the water for 10-15 minutes, and they should be ready to go. (Obviously, you can skip this step if you're using fresh cod.)
  • Blot the fish with paper towels and sprinkle both sides with salt.
  • Grab a skillet with a lid, and pour in about two cups of marinara sauce or salsa. The skillet should be large enough to fit the fillets snugly in a single layer. If you're poaching four fillets, a 10-inch skillet works great.
  • Crank the heat up to high to bring the sauce to a boil. When the sauce is bubbling, carefully slip in the seasoned fillets.
  • Lower the heat to about medium-low-enough to maintain a simmer.
  • Then, cover the pan and cook for 5 to 8 minutes or until the fish is opaque and cooked to your preferred doneness. Once the thickest part of the fish reaches 130°-140°F on an instant-read thermometer, I take the pan off the heat. (I know the FDA says 145°F is the safe temperature for cooked fish, but for my tastes, that's overdone. Instead, I refer to this chart for fish cooking times.)
  • Top the fish with freshly cracked black pepper and a shower of fresh herbs. (I like to garnish the cod with Italian parsley, basil, and chives when I poach in marinara sauce, and cilantro and green onions when I poach in salsa.)
  • Serve the saucy fish with a giant green salad, a big platter of roasted vegetables, or cauliflower rice.

Nutrition Facts : Calories 169 kcal, Carbohydrate 7 g, Protein 34 g, Fat 1 g, Fiber 2 g, ServingSize 1 serving

POACHED COD IN TOMATO SAUCE



Poached Cod in Tomato Sauce image

Make and share this Poached Cod in Tomato Sauce recipe from Food.com.

Provided by Marich

Categories     European

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 small onion, diced
1 teaspoon minced garlic
2 tablespoons capers
1 (28 ounce) can crushed tomatoes
salt and pepper
1 tablespoon fresh basil
1 1/2 lbs fresh or frozen cod fish fillets

Steps:

  • Heat oil in large skillet.
  • Add the onion and garlic. Cook till soft.
  • Add the crushed tomatoes and capers and simmer for 10 minutes or so.
  • Add the cod and simmer till flaky.
  • Add the basil and serve.

Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3

POACHED FISH IN A CREAM TOMATO SAUCE



Poached Fish in a Cream Tomato Sauce image

From "Cooking Fun" submitted by Goldie Singer (1950), Fairlawn, NJ. I copied this from a friend's cookbook. It was her MIL's cookbook.

Provided by Oolala

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fish fillets
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 onion, chopped
1 garlic clove
3/4 cup canned tomato
1/4 cup cream or 1/4 cup milk
parsley, chopped, to taste
1 teaspoon flour
1/4 cup white wine or 1/4 cup water
1/2 teaspoon lemon juice

Steps:

  • Sprinkle fish with salt and pepper.
  • Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
  • Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
  • Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
  • Cook 5-10 minutes or until fish flakes easily with a fork.
  • Remove lid or waxed paper and garlic.
  • Remove fish to a warm platter so it won't over cook and become dry).
  • Pour cream or milk into skillet.
  • Melt the other 1 tablespoon butter and add the lemon juice and the flour.
  • Add this to the skillet sauce and blend; it should thicken.
  • Serve fish with the sauce over it.

Nutrition Facts : Calories 307.7, Fat 11.9, SaturatedFat 6.8, Cholesterol 125.3, Sodium 836.1, Carbohydrate 6.1, Fiber 1, Sugar 2.4, Protein 40

POACHED COD WITH TOMATOES



Poached Cod with Tomatoes image

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

3 cups low-sodium chicken broth
1/2 medium red onion, very thinly sliced
2 cups cherry tomatoes, cut in half lengthwise, divided
1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds
3 sprigs basil, plus leaves for garnish
1/4 teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
4 skinless cod fillets (4 ounces each)
4 ounces snap peas, trimmed and thinly sliced on the bias
1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
Extra-virgin olive oil, for drizzling

Steps:

  • In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more.
  • Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.

COD WITH HEARTY TOMATO SAUCE



Cod with Hearty Tomato Sauce image

My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
4 cod fillets (6 ounces each)
2 tablespoons olive oil, divided
2 medium onions, halved and thinly sliced (about 1-1/2 cups)
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked whole wheat pasta
Minced fresh parsley, optional

Steps:

  • Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

POACHED COD WITH TOMATO AND SAFFRON



Poached Cod with Tomato and Saffron image

You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Provided by Alison Roman

Categories     Fish     Tomato     Poach     Dinner     Seafood     Cod     Saffron     Healthy     Bon Appétit     Christmas Eve     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1 14.5-ounce can whole peeled tomatoes, drained
1/4 cup dry white wine
2 bay leaves
Pinch of saffron threads
Kosher salt, freshly ground pepper
4 5-ounce skinless cod fillets

Steps:

  • Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
  • Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
  • Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
  • Gently transfer cod to shallow bowls and spoon poaching liquid over.

POACHED COD IN TOMATO SAUCE WITH PRUNES



Poached Cod in Tomato Sauce with Prunes image

Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

2 tablespoons grapeseed oil
1 small onion, sliced (1 cup)
2 tablespoons balsamic vinegar
2 cans (28 ounces each) peeled whole tomatoes, pureed (about 6 cups)
1 cup water
5 pounds cod, cut into ten 4-inch pieces
Coarse salt and freshly ground pepper
12 ounces pitted prunes, cut into thirds
3 or 4 rosemary sprigs
Extra-virgin olive oil, for drizzling

Steps:

  • Heat grapeseed oil in an extra-large straight-sided skillet (or 2 medium skillets) over medium heat. Add onion, and cook until translucent, about 6 minutes. Add vinegar, and cook for 30 seconds. Add tomato puree and water, and bring to a boil.
  • Season cod with salt and pepper. Add cod, prunes, and rosemary to sauce. Cover, and simmer until cod is just cooked through, 12 to 15 minutes. Serve warm, drizzled with olive oil and seasoned with pepper.

OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS



Olive Oil Poached Cod with Tomato Sauce, Pine Nuts and Herbs image

This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.

Provided by Antonia Lofaso

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
10 cloves garlic, chopped
1 large pinch red pepper flakes
2 cups crushed canned tomatoes, preferably Italian
1 cup pitted kalamata olives
2 tablespoons drained capers
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
6 shallots, thinly sliced
4 teaspoons sugar
2 teaspoons kosher salt
5 cups olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh basil
Five 6-ounce fillets lingcod, about 2 inches thick
Kosher salt
1/4 cup pine nuts
1/4 cup torn fresh basil leaves
1/4 cup picked fresh Italian parsley
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
  • For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
  • For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
  • Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
  • For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
  • Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.

SALT COD IN TOMATO SAUCE



Salt Cod In Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, lightly smashed
3 anchovies, or to taste
1 28-ounce can whole plum tomatoes, drained and chopped
Salt and ground black pepper to taste
2 tablespoons capers
1/2 cup pitted black or green olives
Crushed red pepper flakes to taste
1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
Chopped parsley leaves for garnish

Steps:

  • Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
  • Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS



Tomato-Poached Fish With Chile Oil and Herbs image

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.

Provided by Alison Roman

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
1/2 cup mint, leaves and tender stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Steps:

  • Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
  • Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
  • Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
  • Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
  • To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

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From yummly.com


BRAISED FISH WITH SPICY TOMATO SAUCE RECIPE | REAL SIMPLE
Instructions Checklist. Step 1. Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until darkened, about 1 minute.
From realsimple.com


POACHING COD IN TOMATO SAUCE LOCKS IN A FLAKY TEXTURE
2015-12-30 Stir in honey and soy sauce. Let cook 1 minute. Pour in tomato sauce and stir to combine. Add in a few sprigs of thyme and bring to a gentle boil. Slip cod into the sauce, reduce heat to medium-low, cover, and let cook about 7 minutes until cooked through yet tender and flaky. Remove cod to serving platter and spoon sauce over.
From thrivemarket.com


POACHED COD IN TOMATO SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


10 BEST POACHED COD FISH RECIPES | YUMMLY
2022-04-29 diced tomato, Thai Kitchen Coconut Milk, thyme leaves, cod fish fillets and 4 more Olive Oil-Poached Cod Leite's Culinaria broccoli rabe, balsamic vinegar, garlic cloves, salt, extra virgin olive oil and 10 more
From yummly.com


POACHED COD WITH FENNEL, TOMATOES, AND OLIVES - POACHED COD …
2019-06-04 Heat a large, deep skillet over medium-high heat. Once the skillet is hot, add 1 tablespoon of cooking oil. Add the sliced fennel and cook until slightly softened, about 5 minutes. Add the tomatoes and olives and cook until the tomatoes …
From tablefortwoblog.com


POACHED COD IN TOMATO SAUCE BY KITCHEN STORIES
2019-04-26 Add tomato purée, butter, and capers, and season with salt, pepper, and sugar to taste. Heat over medium heat while stirring until the butter is melted and all ingredients are combined. Add cod fillets to the tomato sauce and let cook for approx. 7 – 8 min., or until easily flaked and cooked through. Serve with fresh lemon zest and tarragon ...
From lovewholesome.blog


POACHED COD WITH CHILI TOMATO SAUCE! (ONE-PAN, 30 MIN RECIPE!)
2021-07-23 VIEWS: 15 0 0
From recipes.social


COD WITH TOMATOES AND OLIVES - THE ENDLESS MEAL®
2021-02-07 Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
From theendlessmeal.com


POACHED COD IN TOMATO BROTH - ALL INFORMATION ABOUT HEALTHY …
trend www.marthastewart.com. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 m inutes. Season cod with salt and pepper, add to broth ...
From therecipes.info


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