Skillet Tomato Braised Cod With Bell Peppers And Ouzo Recipes

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Skillet Tomato-Braised Cod with Bell Peppers and Ouzo image

This healthy cod recipe marries a lot of freezer and pantry staples into a delicious one-pan meal that's Mediterranean diet-friendly. Keep frozen cod, frozen peppers, and a jar of whole plum tomatoes on hand to make this anytime.

Provided by Diana Moutsopoulos

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
½ large red onion, sliced
3 cups frozen sliced mixed peppers
¼ cup ouzo
1 (18 ounce) can whole plum tomatoes
¼ cup water
3 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste
4 (4 ounce) frozen cod fillets, thawed

Steps:

Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 21.8 g, Cholesterol 44.2 mg, Fat 17.6 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 2.9 g, Sodium 265 mg, Sugar 11.6 g

TOMATO BRAISED COD AND MUSSELS

Tomato Braised Cod and Mussels image

Make and share this Tomato Braised Cod and Mussels recipe from Food.com.

Provided by Steve_G

Categories European

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon salt (to taste)
1 teaspoon fresh cracked pepper (to taste)
1/4 cup olive oil
8 ounces sliced mushrooms
1 large red bell pepper, rough chopped
1 large shallot, sliced
4 large garlic cloves, chopped
2 tablespoons tomato paste
1 tablespoon dried basil
1 tablespoon dried parsley
2 dried bay leaves
1 lb of ripe tomatoes, cut into small wedges
3/4 cup pinot grigio wine
1 lb cod, cut into four chunks
1 lb mussels, cleaned
1 tablespoon butter
4 fresh sage leaves

Steps:

Heat a large, non-stick if you have it, skillet on medium high, add oil and heat until shimmering, but not smoking.
Add mushrooms & peppers to pan, season and cook, stirring occasionally, until all liquid is released and cooked off.
Add more oil if needed,.
Add shallot and garlic, heat for a minute or so until fragrant.
Add tomato paste and dried herbs and tomatoes, cook for a minute or so then then add wine, scrape the pan and turn down the heat.
Add the fish and cover, allow to simmer for a few minutes before adding the mussels. Cover and continue to simmer until fish and mussels are done. About 8-10 minutes total.
Plate mussels and fish, remove the bay leaf, turn up the heat, add butter and sage, stirring until sauce starts to thicken. Pour Sauce over fish and serve with roasted vegetables or pasta.

Nutrition Facts : Calories 593.5, Fat 24.5, SaturatedFat 5.6, Cholesterol 88.2, Sodium 1081.9, Carbohydrate 55.7, Fiber 16.8, Sugar 6.9, Protein 41.7

BRAISED COD WITH PLUM TOMATOES

Braised Cod with Plum Tomatoes image

A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

Four 7-ounce cod steaks, skin and bones removed
1 teaspoon dried oregano leaves
Salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
4 ripe plum tomatoes, cut into 1/2-inch-thick slices
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
Flat-leaf parsley, for garnish (optional)

Steps:

Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer.
Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.

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