Best Salt Cod With Peas Mint And Prosciutto Recipes

PEAS AND PROSCIUTTO

Peas and Prosciutto image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Steps:

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

COD BAKED WITH PROSCIUTTO

Cod Baked With Prosciutto image

Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.

Provided by Nigella Lawson

Categories dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 (6-ounce) skinless cod fillets
2 tablespoons butter, melted
Salt and black pepper
8 ounces prosciutto di Parma (about 16 large slices)
French lentils with garlic and thyme, for serving (optional; see recipe)

Steps:

Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1440 milligrams, Sugar 0 grams, TransFat 0 grams

BROTHY COD WITH PEAS AND MUSHROOMS

Brothy Cod With Peas and Mushrooms image

In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.

Provided by Kay Chun

Categories dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1/2 small yellow onion, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
6 ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch thick (about 2 cups)
Kosher salt and black pepper
1 cup pearl couscous
1 (8-ounce) bottle clam juice
1 1/2 pounds skinless cod fillet, cut into 1 1/2-inch pieces
1 cup thawed frozen peas
1/4 cup chopped scallions

Steps:

In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT

Roasted Pacific Cod with Spring Vegetables and Mint image

Provided by Maggie Ruggiero

Categories Roast Sauté Dinner Mint Cod Artichoke Pea Zucchini Spring Healthy Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 bunch scallions, cut into 1-inch pieces
1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
1 (9-ounces) package frozen artichoke hearts, thawed
1 cup frozen peas, thawed
1 head romaine, thinly sliced crosswise
1/4 cup water
1/4 cup mint leaves, coarsely chopped

Steps:

Preheat oven to 450°F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.