Best 7 Black Cod In Tomato Saffron Stew Recipes

BLACK COD IN TOMATO-SAFFRON STEW

Steps:

• Heat oil in a medium-heavy pot over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add red pepper flakes, fennel seeds, and saffron. Cook, stirring constantly, 1 minute. Add tomatoes, and crush with a wooden spoon. Add 1 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until mixture has thickened, about 15 minutes.
• Season cod with salt and pepper. Add cod and currants to tomato mixture. Cover, and cook 5 minutes. Gently stir cod; cover, and cook until opaque, about 5 minutes more. Divide among serving bowls. Sprinkle with almonds and scallions, and serve with baguette.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

TOMATO-SAFFRON FISH STEW

Steps:

• Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not puréed.
• In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor.
• In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes.
• Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days.
• Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks.
• When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew.
• Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.

SHRIMP & COD STEW IN TOMATO-SAFFRON BROTH

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, thyme, saffron and bay leaves. Cook and stir 1 minute longer. Add tomatoes, fish, shrimp, water, broth, corn and pepper., Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until shrimp turn pink and fish flakes easily with a fork. Add spinach during the last 2-3 minutes of cooking. Discard bay leaves. If desired, serve with lemon wedges.

SALT COD IN TOMATO SAUCE

Steps:

• Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
• Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

POACHED COD WITH TOMATO AND SAFFRON

Steps:

• Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
• Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
• Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
• Gently transfer cod to shallow bowls and spoon poaching liquid over.

SICILIAN FISH STEW WITH TOMATO AND PARSLEY

Steps:

• Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.