Whipped Salt Cod With Roasted Peppers And Parsley Recipes

COD WITH SWEET PEPPERS

Steps:

• In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
• Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
• Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

BAKED POTATOES, SALT COD, AND PARSLEY

Steps:

• Soak the salt cod in cold water for a good twenty-four hours, changing the water regularly.
• Preheat the oven to 400°F (200°C). After scrubbing the potatoes well and pricking them here and there with a fork, put them in to bake. Once they have been baking for half an hour or so, drain the fish, put it in a deep pan, cover it with fresh cold water, then bring to a boil. When the water is bubbling, turn off the heat and cover the pan with a lid. Let it sit for fifteen minutes, then drain. Remove and discard the bones and skin. A messy job, and one of the few kitchen jobs for which I will put on a pair of rubber gloves. Put the salt cod into a food processor. Warm the milk (I use the steam nozzle on the coffee machine) and the olive oil separately.
• Peel and coarsely chop the garlic and add it to the fish. Blitz, pouring in the milk and olive oil in a steady stream, letting the mixture whip to a sloppy cream.
• Remove the potatoes from the oven, slit them open, and scoop out the flesh with a teaspoon, then add it to the salt cod. Blitz briefly to mix, then add the lemon juice, the chopped parsley leaves, and a few grinds of the pepper mill. Pile the purée into the potato skins and return to the hot oven for fifteen minutes.

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
• Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
• Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE

Steps:

• Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
• Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
• To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.

WHIPPED SALT COD WITH ROASTED PEPPERS AND PARSLEY

Steps:

• Submerge the cod in cold water and refrigerate for a few hours. Change the water and continue soaking overnight.
• Remove the soaked cod from the fridge and drain. In a medium pot, bring the milk, cod, and potatoes to a simmer and add the thyme and bay leaf. Cook until the potatoes are fork-tender. Remove from the heat, transfer the cod and potatoes to a food processor or mixing bowl, and discard the milk and herbs. Add the cream and blend or mash (with a fork) until smooth. Add 1 teaspoon oil and season with salt, if necessary. Set aside.
• Preheat the oven to 350°F.
• In a small bowl, combine the garlic, butter, a pinch of salt, and lemon juice. Using a spoon, mix the ingredients well until smooth.
• Slice the baguette on the bias into 8 pieces. Spread the garlic butter on one side of each slice and toast on a rack in the oven. Remove and place the whipped salt cod on the buttered side of the bread, topped with the peppers and parsley. Drizzle with a little olive oil, season with pepper, and serve.