Best Merluzzo Stufato Stewed Cod Recipes

Merluzzo Stufato (Stewed Cod) image

Provided by Chef Kate

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 onion, diced
2 celery ribs, diced
2 cups plum tomatoes, coarsely chopped
1 tablespoon capers, drained and minced
1 bay leaf
2 tablespoons flat leaf parsley, chopped
2 lbs cod, fresh, cut into chunks
fine sea salt

Steps:

In a large skillet, heat the olive oil over medium heat.
Add the onion and celery and cook until soft.
Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes.
Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork.
Add salt to taste and serve.
Variation: The fish can also be served as a sauce over spaghetti.

Mexican Cod and Potato Stew image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

1 can (14 1/2 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped, plus leaves for garnish
1 pound red new potatoes, scrubbed and thinly sliced
2 large shallots, thinly sliced
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 pound skinless cod fillet, cut into 1 1/2-inch chunks

Steps:

In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.

Jamaican Stewed Fish image

Provided by msjlady33

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons canola oil
1 lb cod fish fillets or 1 lb other firm white fish fillet, cut into 4 serving pieces
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 small onions, cut into 5 rings or 1 small chop onion
1 small bell pepper, seeded and chopped (or use 1/2 of two different-colored peppers)
4 small plum tomatoes, chopped
1 tablespoon jamaican jerk spice, powder or 1 tablespoon jamaican jerk spice, rub

Steps:

In large nonstick skillet, heat oil over medium-high heat. Season both sides of fish with salt and pepper; add fish to skillet. Cook until underside browns, about 3 minutes. Turn fish and remove from pan. Reduce heat.
Add onion and bell pepper to skillet; saute about 3 minutes. Stir in tomatoes, and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes.
Return fish to skillet, browned side up; spoon with sauce.
Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.