Best Sauteed Cod With Pea Cream Recipes

Sauteed Cod With Pea Cream image

Provided by threeovens

Categories European

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs cod fish fillets, cut into 2-inch pieces (boneless skinless)
1 tablespoon mustard seeds, lightly crushed
4 tablespoons unsalted butter
2 shallots, minced
3 1/2 cups peas, thawed (fresh or frozen)
1 cup water
kosher salt & freshly ground black pepper
2/3 cup half-and-half
2 tablespoons olive oil
fresh dill, for garnish

Steps:

Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
Meanwhile, prepare the sauce: Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover, and keep warmed over low heat.
Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
To serve: Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.

Nutrition Facts : Calories 386.5, Fat 17.1, SaturatedFat 7.7, Cholesterol 111.8, Sodium 119.4, Carbohydrate 17.2, Fiber 5.3, Sugar 5.7, Protein 40.1

Sautéed Cod with Pea Cream Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 9

2.5-pound boneless, skinless cod fillets, cut into 2-inch chunks
1 tablespoon mustard seeds, lightly crushed
4 tablespoons unsalted butter
2 shallots, finely chopped
3 1/2 cups fresh or frozen, thawed peas
Kosher salt and freshly ground black pepper to taste
2/3 cup half-and-half
2 tablespoons olive oil
roughly chopped fresh dill, to garnish

Steps:

Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10-inch skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and black pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée 3/4 cup peas, half-and-half, salt, and black pepper in a food processor; transfer to a 2-quart saucepan and keep warm over low heat. Heat oil in a 12-inch skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.

Brothy Cod With Peas and Mushrooms image

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 11

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.