POACHED COD WITH VEGETABLES
The Poached Cod with Vegetables recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- For the cod: Rinse the cod and pat dry with paper towel. For the sauce: Peel and dice the onions. Melt the butter in a saucepan. Add the onions and cook until translucent. Stir in 1 teaspoon of the vinegar, and the white wine and fish stock. Bring to a boil and reduce by half.
- Stir in the cream and bring to a boil. Strain through a fine sieve into a pot. Bring to a boil again. In a bowl, stir the cornstach with 3 tablespoons cold water. Stir into the sauce and cook until thickened. Season with salt and pepper to taste.
- For the vegetables: Peel and slice the carrots. Rinse and slice the leeks. Rinse the fennel and cut into thin strips.
- Place 500 ml (approximately 2 cups) of water in a pot along with the vegetables and remaining vinegar. Bring to a boil. For the fish: Add the fish to the vegetable mixture and cook, covered, until cooked through, about 8-10 minutes.
- For serving: Drain the fish and vegetables. Divide between deep plates. Froth the sauce with a hand blender and place next to the fish. Sprinkle the fish with the fennel seeds and turmeric. Garnish with watercress and serve immediately.
PROVENçAL POACHED COD AND VEGETABLES WITH GARLIC SAUCE
Poaching cod in a saffron-vegetable court bouillon leave the fish moist and delicately flavored with the poaching broth. The method can be used with any firm-fleshed fish. The cod is served with vegetables and a touch of aioli, mayonnaise flavored with garlic.
Provided by Great Chefs
Number Of Ingredients 23
Steps:
- To prepare the court bouillon: In a large soup pot over high heat, combine the court bouillon ingredients and bring to a boil. Reduce heat to medium-high and cook until the carrots are almost tender, about 20 minutes. To make the aioli: In a small bowl, combine the mayonnaise and garlic. Add the olive oil in a thin steady stream, whisking it into the mayonnaise. Sprinkle generously with pepper. To prepare the fish and vegetables: Add the saffron, zucchini, leeks, peppers, and scallions to the broth, making sure everything is covered by the broth. Reduce the heat to medium-low or low and cook at a bare simmer for about 15 minutes. Add the fish and olive oil and simmer for another 5 to 6 minutes, until the fish is opaque throughout and flakes. To serve: Lift the fish and vegetables from the broth with a slotted spoon and divide among individual plates. Baste with a little of the broth. Garnish with aioli.
POACHED COD WITH LEMON-PARSLEY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
- At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
- Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
- Spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams
OVEN BAKED COD WITH ROASTED VEGETABLES
This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.
Provided by Sackville
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 C.
- Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
- Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
- Serve the cod with the roasted vegetables, sprinkled with torn parsley.
- You may also enjoy a bit of mayonnaise on the side.
POACHED COD IN TOMATO BROTH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
- Remove and discard basil sprigs. Add sugar snaps, 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 oil, and serve with lemon wedges for squeezing.
POACHED COD WITH TOMATOES
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
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.
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