Best Country Style Potato And Tomato Stew With Poached Cod Recipes

COD AND POTATO STEW WITH OVEN-DRIED TOMATOES

Steps:

• To make the tomatoes, preheat oven to 200 degrees. Combine rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture. Place skin-side down on a large baking sheet. Sprinkle with salt and pepper to taste.
• Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let tomatoes cool on the baking sheet. Cut them in half crosswise and set aside.
• To make the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Reduce the heat to medium-low and cook, stirring often, for 10 minutes. Stir in the wine, water, bay leaf and rosemary. Add the potato slices. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes. Add the cod and simmer just until cooked through, about 3 minutes. Divide among 4 bowls and serve.

BAKED COD WITH TOMATOES AND POTATOES

Steps:

• Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
• Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

POACHED COD WITH POTATOES AND LEEKS

Steps:

• Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
• Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
• Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD

Steps:

• Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
• Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
• Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
• Add spinach and steam until wilted about 3-5 minutes.
• Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
• Serve immediately.