POACHED SALT COD WITH VEGETABLES AND GARLIC MAYONNAISE
"Aïoli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue-if drives away files." -Frédéric Mistral, Provençal Poet, 1830-1914 Old customs die hard, and though this very Catholic country of France no longer insists that there be a day without meat, Friday is still a fish day as far as the Provençal diet is concerned. You see fish trucks parked in nearly every village, so that housewives can fill their baskets with sardines and anchovies, mackerel, and sweet, tiny mussels from the Bassin de Thau off the Mediterranean. But the favorite Friday fish of all is salt cod, the main ingredient of the popular one-dish meal known as aïoli, which is served with the garlic-rich mayonnaise of the same name. Traditional aïoli includes good portions of poached salt cod, which the French call morue salée, along with steamed green beans, carrots, potatoes, cauliflower, and hard-cooked eggs. Some cooks add the local tiny snails known as petits gris, and others add cooked beets and steamed artichokes. A proper aïoli is served only at lunch, giving the digestive system a good long time to deal with the richness of the sauce. The meal is a festive affair, and often the sauce is served direct from the giant stone or marble mortar and olive-wood pestle essential to every Provencal kitchen. Since it is usually quite hot when aïoli is served, it's perfectly fine if everything is at room temperature, but never cold. As one drives around Provence in the summer months, one often see posters tacked on a tree announcing an Aïoli Géant! Follow the signs and you are sure to have a festive meal, downed with plenty of chilled local rosé.
Provided by Patricia Wells
Categories Cookstr Recipes
Number Of Ingredients 12
Steps:
- A vegetable steamer
- 6-quart pasta pot fitted with a colander
- One or 2 days before preparing the final dish-depending upon the saltiness of the fish-place the salt cod in a bowl of cold water and soak, covered, in the refrigerator. Change the water three or four times during the soaking period to remove excess salt. Drain and rinse the fish.
- Place the cod in a large saucepan. Add fresh cold water to cover, along with the orange zest, fennel branches or quarters, onion pricked with cloves, and peppercorns, and bring just to a simmer over medium heat. Immediately remove the pan from the heat. Cover and let stand for at least 15 minutes. Drain well and discard the flavorings. Scrape any fatty skin off the fish and remove any bones. Tear the fish into large pieces and arrange on a platter.
- Cooking each vegetable separately, steam the beets, potatoes, and carrots. Peel and halve or quarter the beets and arrange on a separate platter for just the vegetables. Add the potatoes to the platter. Halve the carrots lengthwise and arrange on the platter.
- Separately blanch, refresh, and drain the cauliflower and green beans. Arrange the cauliflower and beans on the platter. Arrange the eggs around the edges of the platter. Bring the platters to the table and serve with the sauce.
POACHED FISH AND VEGETABLES WITH GARLIC MAYONNAISE
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Begin poaching the fish and vegetables at least 3 hours before serving. Bring a large pot of water to a boil, and salt it. Meanwhile, place fish in a skillet or saucepan, and cover with water. Add a large pinch of salt, and turn heat to medium high. When water boils, lower heat, simmer fish for 8 to 10 minutes or until a thin-bladed knife inserted into the center meets little resistance. Remove fish with a slotted spoon to a plate, cover loosely, and refrigerate.
- Add carrots and potatoes to the pot of boiling water. Cook until tender, then remove with slotted spoon. Run under cold water. Refrigerate. Cook beans in the same water. When crisp-tender, drain and plunge beans into a bowl of ice water. Refrigerate.
- To make aioli, combine egg, cayenne, saffron, garlic, lemon juice and 1/4 cup of the oil in a blender or a food processor. Turn on machine, and begin adding remaining oil in a thin, steady stream. As mixture thickens, add oil a bit faster, blending until emulsion is thick. Taste, adjust seasoning, and chill.
- Serve fish and vegetables cold, passing aioli at table, along with some crusty bread.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 46 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 7 grams
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.
MEDITERRANEAN POACHED FISH
Found this on another recipe site, made it on a whim, and received excellent feedback from the family.
Provided by Dancer in the Kitch
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
- Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper.
- Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
POACHED VEGETABLES FOLLOWED BY POACHED FISH
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Put a tablespoon or so of salt in a medium (say 6-quart) saucepan and add enough water to cover whatever you might cook. Bring to a boil.
- Add the carrots, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 10 minutes, depending on thickness. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a plastic container or sealable bag.
- Potatoes: Same treatment. About 15 minutes, again depending on size. Fennel, green beans: Ditto. Five minutes or less for each.
- Shrimp or fish: No different really, except if you're cooking white fish, undercook it a bit so it doesn't fall apart. Shrimp just has to turn pink, really. Cooking time for shrimp, scallops, squid: 2 minutes or so. For fillets (nothing too thin, or they will fall apart): 5 minutes or so.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 661 milligrams, Sugar 6 grams, TransFat 0 grams
VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE
Provided by Brenda Louch
Categories Condiment/Spread Food Processor Garlic Pepper Vegetable Appetizer No-Cook Vegetarian Quick & Easy Chill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Place dip in center of platter. Arrange vegetables around dip and serve.
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
HEALTHIER POACHED FISH TACOS
Healthier alternative to the typical batter-dipped and fried fish tacos. Flavored with tequila, fresh lime juice, and fresh cilantro, and topped with a smoky chipotle cream.
Provided by Nina Kelley
Categories Mexican Fish Tacos
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place tilapia in a non-reactive container with tequila and lime juice. Marinate for 10 to 15 minutes.
- Heat canola oil in a medium skillet over medium heat. Add tilapia with tequila and lime juice. As the liquid comes to a simmer, break the tilapia up with a spatula until flaky and cooked through, 5 to 10 minutes. Turn off the heat and stir in cilantro.
- Combine sour cream and chopped chipotle peppers in adobo sauce; stir until well combined.
- Divide fish between the 8 taco shells. Top with lettuce, tomatoes, avocado, and sour cream mixture.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 30.7 g, Cholesterol 63 mg, Fat 21.8 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 5.1 g, Sodium 229.7 mg, Sugar 3.2 g
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