Best Cod En Cocotte With Tomatoes Olives Chorizo Recipes

COD WITH TOMATOES AND GORDAL OLIVES

Cod with Tomatoes and Gordal Olives image

Cod with tomatoes is an easy recipe where the cod is gently simmered in a rich tomato sauce with capers and delicious Gordal olives. In less than 30 minutes you'll have a healthy and delicious dinner on the table!

Provided by Kristen Stevens

Categories Dinner

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium onion (finely minced)
3 cloves garlic (finely minced)
½ cup red wine
28 ounce can diced tomatoes
2 cups Gordal olives
2 tablespoons capers
½ teaspoon EACH: smoked paprika, salt, and pepper
Optional: a pinch of chili flakes
1 ½ lb cod (cut into 4 pieces)

Steps:

Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.
Serve with 1 cup of whole Gordal olives on top.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 375 kcal, Sugar 7 g, Sodium 1840 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 15 g, Fiber 5 g, Protein 33 g, Cholesterol 73 mg, UnsaturatedFat 15 g

COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO

Cod en Cocotte with Tomatoes, Olives & Chorizo image

French seafood stew from the Bistronomy cookbook by Jane Sigal.

Provided by Jane Sigal

Categories Potato Bake Kid-Friendly Dinner Cod Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

Steps:

Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.