Poached Fish In A Cream Tomato Sauce Recipes

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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

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.

POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE



Poached Fish with Spinach in Chili-Tomato Sauce image

I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all-a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel-sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

Provided by Amelia Freer

Categories     Fish     Spinach     Chile Pepper     Dinner     Kid-Friendly     Healthy     Low Fat     Low Carb     Low Cholesterol     HarperCollins     One-Pot Meal     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 14

Olive oil
1 red onion, peeled and finely sliced
1 bulb of fennel, finely sliced
1 fresh red chili, finely sliced (deseeded for less heat, if you like)
2 cups tomato purée from fresh or canned tomatoes
2 handfuls (approx. 6 ounces) of cherry tomatoes, cut in half
Sea salt and freshly ground pepper
4 (5-ounce) white fish fillets, such as cod, hake, or sea bass, skinned and pin-boned
1/2 cup black or green olives, pitted
A handful of baby spinach
For the topping:
2 tablespoons finely chopped flat-leaf parsley
1 small clove of garlic, peeled and finely chopped or grated
Zest of 1 lemon, plus a squeeze of juice

Steps:

  • Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
  • Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
  • Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
  • To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
  • Enjoy this with some additional steamed greens.

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