Spanish Poached Cod
"I make this on cold days when I'm craving something Mediterranean and/or Spanish inspired! Super simple to make, and a great way to pack some veggies into dinner!
The recipe calls for a lot of paprika, but I think my paprika is quite old, so if yours is fresher or more pungent, just use as much as you'd like to get good robust flavor!
I love this with cod, but I've done it with other fish, and with chicken, too. You can also poach eggs this way (though I'd reduce the recipe by half and use a smaller skillet)--in any case, it's very versatile."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced vertically
- 2 tablespoons smoked spanish paprika
- 2 medium tomatoes, diced (or 1/2 cup salsa or tinned tomatoes)
- 1 head cauliflower, broken into florets (romanesco is my favorite in this dish, and so pretty)
- 1 cup dry wine (red or white, doesn't matter)
- salt
- 1 lb cod fish fillet, cut into 4 pieces
directions
- Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat. When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes.
- Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets. Cook, stirring frequently, for a few minutes, till tomatoes mush up. Add wine and stir till well combined. Taste and season with salt to taste.
- Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets). Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are).
- When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm.
- Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency.
- Plate fish and spoon sauce over the top. Excellent served with brown saffron rice.
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Reviews
-
That was pretty good, but I kept asking myself, "Why cauliflower?" The simple seasoning is surprisingly tasty, though. I think I'd use this recipe again, but I'd omit the cauliflower and add some sliced black olives.
RECIPE SUBMITTED BY
velorutionista
minneapolis, 63
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br />Hubby and I are currently living in St. Paul, MN in a great little neighborhood with tons of independent businesses. We have restaurants, natural foods coops (yes, plural!!), libraries, neighborhood movie theaters, everything is easy walking or biking distance--we love it! We enjoy biking a lot, too, and the Twin Cities have a fantastic network of bike trails, tons of things to do and see?we?ve found the perfect location! We currently live in an apartment, so our gardening attempts are limited to 3 large pots of herbs (one is all basil, the others are a mix of rosemary, tarragon, thai basil, mint, curry plant, sage, thyme, and oregano). We're saving for a house, so eventually we'll have a yard to plant more veggies in, but for now the herb pots do pretty well! <br /> <br />I enjoy cooking in my spare time (well, and my not-so-spare time, too...my hubby, who also loves to cook, accuses me of planning way-too-elaborate weeknight meals, but he never complains once he starts eating...no matter how late it is!) We are pretty adamant about eating healthy and sustainable foods. I try to make a point to source the majority of my ingredients as locally as possible, and I'm very lucky to have the wonderful St. Paul farmer's market available year round (though in the winter my choices are limited to fresh eggs, organic/free-range meat of all sorts, cheese, honey, baked goods...limited, right?...poor me!...in the summer the market is bursting with all that plus all manner of vegetables, and I've never met a vegetable there I didn't like). I also eat a good deal of wild game meat (elk, deer, antelope) because my family (who still live in MT) ship a box of hunting season bounty to us every winter. What doesn't come from the farmers market or the wild game express comes from my local natural foods co-op (St. Paul's Mississippi Market), which has a plethora of local products to choose from as well! <br /> <br />I try to eat as healthfully as possible, so if I make your recipe, I may alter it to fit my preferred diet (i.e. I'll cut down on fat, add veggies, change cuts of meat, cut down on cheese and certain condiments like mayo, etc.). I will still rate the recipe unless I pretty much don't follow it at all, in which case I'll just leave a comment with what I did--I always like to see what others have done with recipes, but I don't think it's fair to grade the recipe if I didn't actually follow it! I won?t generally make a recipe if it calls for ingredients I don?t like (and can?t sub out for something I do like), so most of my ratings are pretty high for that reason. I?ve never really understood people who try a recipe and then give it a very low rating only because they don?t like the ingredients called for. Anyhow. <br /> <br />My rating system for recipes is pretty simple. I won?t give a star rating to a recipe if I don?t follow it fairly closely. If I do give your recipe a star rating, this is what it means: <br />5 stars = fantastic flavor or unique (and tasty) & the recipe worked as written?would definitely make it again <br />4 stars = good flavor &/or the recipe needed only some minor changes to work?would likely make again <br />3 stars = the recipe needed a fair bit of alteration to be edible?might try it again, but would make some major changes <br />2 stars = good idea in theory, bad recipe in practice?would only try it again (with massive changes) if I?m feeling ambitious/creative <br />1 star = inedible?would not be trying it again</p>
