SAFFRON FISH WITH RED PEPPERS AND PRESERVED LEMON
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem, like Danielle Renov, author of "Peas, Love & Carrots" (Mesorah Publications, 2020), might incorporate more spice. (Ms. Renov omits the saffron for Passover.) With the addition of red peppers and tomatoes coming from the Americas, it became the rich Moroccan dish it is today. Traditionally made with white fish, it also works with salmon or shad. Serve this as an appetizer, symbolic of the wish for abundance. Assemble it in the morning and cook it just before serving, or eat the fish at room temperature. For a main course, add quinoa or couscous to soak up the flavorful juices.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Pour 2 cups of boiling water into a bowl and sprinkle with the saffron strands. Use a spoon to press the saffron strands against the side of the bowl to release the flavor. Cover the bowl with a plate and set aside.
- Heat the oil in a large skillet over low. Add the bell peppers, onion, tomatoes, garlic and cilantro stems, and season to taste with salt and pepper. Increase the heat to medium-high and cook for about 5 minutes, stirring occasionally, until the onion is transparent.
- Nestle the fish into the vegetables, sprinkle with the paprika, red-pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Pour the prepared saffron water over everything. (You can do all of this in advance 1 day in advance, and refrigerate until ready to finish.)
- When ready to cook, add the olives and preserved lemon (if using - but if using fresh lemon, that will come in Step 5). Bring the mixture to a boil over high, reduce to low, cover the pan and simmer for 15 to 20 minutes, basting the fish every 5 minutes. Sprinkle with the cilantro leaves during the last few minutes of cooking.
- Taste for seasoning and serve, setting the fish on top of the vegetables. Sprinkle with fresh lemon juice, if not using the preserved lemon. Serve warm or at room temperature.
POACHED FISH
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
Provided by Bergy
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
- Serve.
PRAWN-STUFFED SPICY FISH WITH VERMICELLI
This is my version of a wonderful dish I saw being made in a restaurant run by a woman in Marrakesh. It's impressive, tasty, and perfect for a dinner party. You can use any fish with a large cavity as long as it's fresh and in season. Although I used one large fish in Morocco, it's not always that easy to get your hands on one that size, so I've given you a recipe for two smaller ones here. If you are able to get a lovely big fish, like bass, snapper, or barramundi, this dish will be a triumph. Just turn the heat down to 350 degrees F/180 degrees C/gas 4 and cook until the meat flakes off the bone.
Provided by Jamie Oliver
Time 1h25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Serving suggestion: Crisp, dressed green salad.
- Preheat the oven to 400 degrees F/200 degrees C/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes (zucchini). Add the chopped tomatoes, coriander (cilantro), preserved lemon, 1 teaspoon harissa, sweet paprika, ground ginger, and cumin. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside. Place the fish on a large chopping board and score the skin every 3/4-inch/2 cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining 1 teaspoon harissa with 1 teaspoon olive oil and rub 1/2 of it into the fish, making sure it gets into the cuts you've made. Turn the fish over and repeat on the other side. Spoon 2/3 of the vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish; gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of the fish, pushing it right in-don't worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through. To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp, dressed green salad.
SAFFRON POACHED SHRIMP WITH SHAVED FENNEL AND CITRUS VINAIGRETTE
Provided by Seamus Mullen
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Remove the heads and shells from the shrimp, keeping the tails intact, and reserve. Devein the shrimp and set aside on ice.
- For poaching liquid: steep the saffron in the white wine. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color. Add the fennel, onion, carrot and gently brown, about 2 minutes. Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes. Add the white wine and saffron mixture, water, whole tarragon, and whole basil. Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently. Strain and set aside.
- For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer. Season with kosher salt.
- Return the poaching liquid to the stove and heat to a gentle simmer. Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes. Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds.
- Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette.
- In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt. Gradually pour the olive oil and canola oil into the mixture while whisking. Set aside.
POACHED SALMON SWIMMING ON FENNEL WITH SAFFRON AND CLAMS
This recipe does have a lot of yummy juice (Hence the name) so sure you have lots of bread to soak up the delish broth. Or use the broth to make rice. I idea of this is to cook it in liquid so it stays moist. Poaching a fish means cooking it in a flavoured liquid at temperatures of 160 to 180 degrees Fahrenheit. This is a moist heat method. Poaching cooks a fish gently at low temperatures, because it has hot liquid it cooks quickly and retains maximum flavour and moisture. Poached fish can be served either hot or cold. Fish to be served hot is usually poached in fish stock with spices and white wine. This liquid may then become the body of a sauce to be served with the fish.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
- Add saffron and toss to release the beautiful yellow color and aroma.
- Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
- Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
- Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
- Add white clam sauce heat 2 minutes.
- Adjust seasoning.
- Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.
Nutrition Facts : Calories 303.8, Fat 14.4, SaturatedFat 2.1, Cholesterol 78.8, Sodium 260.2, Carbohydrate 7.9, Fiber 1.4, Sugar 1.4, Protein 31
POACHED FISH WITH SAFFRON VERMICELLI
For this delightful and simple Moroccan dish, use fish fillets-monkfish or any firm-fleshed fish such as bream, turbot, haddock, cod-and have them skinned.
Yield serves 4
Number Of Ingredients 8
Steps:
- Poach the fish in barely simmering (not boiling) salted water for 5-10 minutes, until the flesh looks opaque when you cut into it.
- At the same time, break the vermicelli in your hand into small pieces and cook in about 5 cups of boiling salted water with the saffron until just tender, stirring vigorously so that the vermicelli do not stick together. Drain, reserving about 1 cup of the saffron water to use as a sauce. (Keep the remainder if you like-there is very little left-to pour into a soup or a stew.) Beat the olive oil into the water, season with salt and pepper, and add the parsley or cilantro.
- Serve the fish on a bed of vermicelli, with the sauce poured over.
More about "poached fish with saffron vermicelli recipes"
POACHED COD WITH TOMATO AND SAFFRON RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (542)Author Ditte IsagerServings 4Estimated Reading Time 3 mins
- 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 ½ 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).
POACHED COD IN SAFFRON BROTH WITH SPANISH-STYLE CHORIZO
From karenskitchenstories.com
5 DELICIOUS WAYS TO POACH FISH - THE BETTER FISH® …
From thebetterfish.com
MEDITERRANEAN WINE-LEMON POACHED HALIBUT
From themediterraneandish.com
10 BEST POACHED COD FISH RECIPES | YUMMLY
From yummly.com
POACHED FISH WITH TOMATO AND SAFFRON<BR/> — SEA …
From seaforager.com
SAFFRON POACHED FISH WITH GREENS | SALADMASTER RECIPES
From recipes.saladmaster.com
DELICIOUS SAFFRON BROTH FOR POACHED SEA BASS - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 4Total Time 30 mins
25 IDEAS FOR POACHED FISH RECIPES - BEST RECIPES IDEAS AND …
From eatandcooking.com
PRAWN STUFFED FISH | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SAFFRON BROTH POACHED CHILEAN SEA BASS RECIPE - A TASTY MESS
From atastymess.com
POACHED FISH WITH SAFFRON VERMICELLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEARED FISH WITH VEGETABLE VERMICELLI - RICARDO
From ricardocuisine.com
SAFFRON FISH SOUP | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
OLIVE OIL POACHED HALIBUT WITH FENNEL AND SAFFRON - RECIPE
From finecooking.com
VIETNAMESE VERMICELLI FISH RECIPE - RECIPEYUM
From recipeyum.com.au
COCONUT POACHED FISH WITH VERMICELLI NOODLES | RECIPE | POACHED …
From pinterest.nz
6 STEPS TO MAKE FISH VERMICELLI (BúN Cá) LIKE HANOIANS
From tastytouch.net
POACHED FISH IN GARLIC COCONUT LIME SAUCE - TASTE TOPICS
From tastetopics.com
POACHED FISH WITH SAFFRON VERMICIELLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PERFECT POACHED FISH - THE ENDLESS MEAL®
From theendlessmeal.com
FISH SOUP VERMICELLI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FRIED VERMICELLI WITH POACHED PRAWNS - KUALI
From kuali.com
POACHED COD WITH TOMATO AND SAFFRON | RECIPE | POACHED FISH …
From pinterest.jp
SAFFRON FISH RECIPE : A MEDITERRANEAN MAHI MAHI - MOM FOODIE
From momfoodie.com
FOR THE CREAMIEST, MOST FLAVORFUL FISH, POACH IT IN MILK
From bonappetit.com
POACHED COD WITH TOMATO AND SAFFRON | RECIPE | POACHED COD, …
From pinterest.ca
POACHED FISH IN SAFFRON TOMATO BROTH – MAMA, HOW DO YOU MAKE…
From mamahowdoyoumake.com
POACHED COD WITH SAFFRON AND CHAMPAGNE SAUCE - RECIPES
From fooby.ch
SAFFRON POACHED FISH IN WINE - BIGOVEN.COM
From bigoven.com
SEAFOOD IN SAFFRON BROTH WITH COCONUT CREAM, SAUSAGE AND …
From ourwildsavorykitchen.com
POACHED SALMON WITH SAFFRON SAUCE AND MUSSELS - C H E W I N G T …
From chewingthefat.us.com
SOUTHERN ITALIAN POACHED FISH - COOK'S ILLUSTRATED
From cooksillustrated.com
BUTTER POACHED FISH - HUNTER ANGLER GARDENER COOK
From honest-food.net
POACHED COD WITH TOMATO & SAFFRON RECIPE - RECIPEZAZZ.COM
From recipezazz.com
HOW TO COOK FISH à LA NAGE: POACHED IN A FLAVORFUL BROTH
From seriouseats.com
POACHED COD WITH TOMATO & SAFFRON RECIPE - RECIPEZAZZ.COM
From recipezazz.com
FISH COD POACHED WITH TOMATO AND SAFFRON - BIGOVEN.COM
From bigoven.com
STEAMED FISH FILLET WITH RICE VERMICELLI - NO-FRILLS RECIPES
From nofrillsrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love