Best 10 Braised Whiting With Potatoes Recipes

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Calling all seafood lovers! Get ready to embark on a culinary journey to prepare the delectable dish known as "Braised Whiting with Potatoes." This extraordinary recipe marries the delicate flavors of whiting fish with the earthy goodness of potatoes, creating a harmonious symphony of flavors. Whether you're hosting a special occasion dinner or simply craving a comforting meal, this dish will leave you craving for more. So, gather your ingredients and let's dive into the world of braising, transforming simple ingredients into an extraordinary feast.

Let's cook with our recipes!

BRAISED POTATOES



Braised Potatoes image

Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, thinly sliced
1 1/2 pounds fingerling and very small new white potatoes
6 small shallots, peeled
2 to 3 sprigs rosemary, plus 1 tablespoon roughly chopped for garnish
Coarse salt and freshly ground pepper
1 cup homemade or low-sodium canned chicken stock

Steps:

  • Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
  • Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.

SIMPLE BRAISED POTATOES



Simple Braised Potatoes image

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.

Provided by Mark Bittman

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 pounds potatoes (roughly 4 medium to large spuds)
3 tablespoons butter
1 diced onion
1 teaspoon minced garlic
1 sprig of thyme or rosemary, more for garnish
Salt and pepper
About 2 cups chicken, turkey or vegetable stock

Steps:

  • Scrub the potatoes, then cut potatoes into 1-inch chunks.
  • Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
  • Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
  • Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED WHITING WITH POTATOES



Braised Whiting With Potatoes image

Provided by Jacques Pepin

Categories     dinner, one pot, main course

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/3 cup olive oil
1 1/2 pounds potatoes, peeled and sliced thin
2 onions (about 1 pound), peeled and sliced thin (about 3 1/2 cups)
1 pound broad, runner or string beans, cleaned and cut into 1 1/2-inch pieces (about 3 1/2 cups)
6 cloves garlic, peeled and sliced thin
6 medium whiting, with heads removed, scaled and gutted (about 2 1/2 pounds ready to cook)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
4 tablespoons chopped parsley

Steps:

  • Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
  • Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 7 grams

BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES



Braised Chicken Thighs with Olives and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 6-ounce skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
1/2 large white onion, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1/2 cup pitted green olives, plus 1/4 cup brine from the jar
8 small red-skinned new potatoes, quartered

Steps:

  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
  • Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
  • Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams

FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF



Fingerling Potato Poutine with Chile Braised Beef image

Provided by Food Network

Time 4h20m

Yield 6 servings

Number Of Ingredients 36

Oil, for frying
3 pounds fingerling potatoes, blanched and halved lengthwise
Salt and pepper
1 pound Chile Braised Beef, recipe follows (see Cook's Note)
1 pound shredded Mahón cheese (see Cook's Note)
1 bunch fresh parsley, minced
6 slices smoked bacon, baked until crispy and crumbled
20 to 30 whole cloves garlic, simmered in blended oil until soft
3 cups Beef Gravy, recipe follows
2 tablespoons blended oil
3 pounds beef chuck roast
Salt and pepper
6 cloves garlic
2 celery stalks, chopped
1 large carrot, chopped
1 yellow onion, chopped
1/2 cup tomato scraps or 1 tablespoon tomato paste
1/4 cup red wine
2 cups chicken stock
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 teaspoon crushed red pepper flakes
2 dried bay leaves
9 tablespoons blended oil
1/2 yellow onion, sliced
1/2 tablespoons dried oregano leaves
1/2 tablespoon dried thyme leaves
Salt and pepper
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 tablespoon red wine
6 cups chicken stock
2 tablespoons beef base
1 1/2 tablespoons balsamic vinegar
1 tablespoon tamari
1/2 cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
  • Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
  • Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
  • Preheat the oven to 325 degrees F.
  • Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
  • Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
  • Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
  • Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
  • Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
  • Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
  • Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
  • Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
  • Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.

BRAISED FINGERLING POTATO COINS



Braised Fingerling Potato Coins image

Provided by Melissa Roberts

Categories     Potato     Side     Braise     Bastille Day     Dinner     Lunch     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley
Equipment: an adjustable-blade slicer

Steps:

  • Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
  • Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.

BRAISED POTATOES AND CARROTS



Braised Potatoes And Carrots image

Provided by Barbara Kafka

Categories     side dish

Time 15m

Yield Four servings

Number Of Ingredients 3

1 pound potatoes, peeled and cut into 1-inch pieces
12 ounces carrots, peeled and cut into 1-inch pieces
1/2 cup chicken broth, canned or homemade

Steps:

  • Combine all the ingredients in a half-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes. Prick the plastic to release steam.
  • Remove from the oven and uncover. Add to the roast chicken.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 5 grams

BRAISED FENNEL AND POTATOES



Braised Fennel and Potatoes image

Categories     Onion     Potato     Side     Braise     Vegetarian     Quick & Easy     Fennel     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

1 large fennel bulb (sometimes called anise) with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water

Steps:

  • Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
  • Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  • Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
  • Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

BRAISED POTATOES



Braised Potatoes image

Found in an old magazine. This is a great recipe - that is a terrific side or a meal in itself. To re-heat, don't microwave, but reheat in the frypan after cooking meat, etc., so that it picks up some of the flavours. This is also great when made part of scrambled eggs!

Provided by Madilayn

Categories     Lunch/Snacks

Time 45m

Yield 4-6 as a side dish

Number Of Ingredients 12

3 large potatoes, peeled
1/4 cup olive oil
2 thinly sliced onions
25 g butter
1 garlic clove, finely chopped
1 cup chicken stock
1/2 cup frozen vegetables (mixed frozen veges are great in this!)
250 g diced bacon or 250 g bacon, pieces
1 cup sliced mushrooms
2 tablespoons chopped fresh parsley
salt & pepper
whole grain mustard

Steps:

  • Cut potatoes into 5mm thick slices.
  • Heat 1 tablespoon oil in a large frying pan. Add onions and bacon & cook, stirring until onions are golden brown & bacon is cooked. Remove from pan.
  • Heat remaining oil and butter in the same pan. Add potatoes & cook, turning occasionally until browned all over. Remove from pan.
  • Drain oil mixture from pan. Return potatoes & onions to the pan with garlic and stock.
  • Bring to the boil and then simmer, covered, for about 10 minutes, or until potatoes are tender.
  • Stir in frozen vegetables and mushrooms and cook, covered, for a further 5 minutes.
  • Stir in parsley & season with salt & pepper.
  • Serve with grain mustard.

Nutrition Facts : Calories 713.6, Fat 47.8, SaturatedFat 14.7, Cholesterol 57.7, Sodium 662.8, Carbohydrate 57.4, Fiber 7.1, Sugar 5.8, Protein 15.6

POTATOES BRAISED IN AROMATIC BROTH



Potatoes Braised In Aromatic Broth image

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 2h15m

Yield Six servings

Number Of Ingredients 10

4 pounds small white potatoes
3 heads garlic, top 1/2-inch sliced off to expose the cloves
3 shallots, unpeeled
4 bay leaves
2 sprigs fresh thyme
6 sprigs Italian parsley
1/2 teaspoon white peppercorns
1 1/2 teaspoons kosher salt
3 tablespoons extra virgin olive oil
4 cups chicken broth, homemade or low-sodium canned

Steps:

  • Preheat the oven to 350 degrees. Place the potatoes and garlic in a 12-inch round casserole, at least 3 inches deep. Scatter the shallots, bay leaves, thyme, parsley and peppercorns over the top. Sprinkle with the salt and drizzle the olive oil evenly over the top. Pour in the chicken broth. Bake until the potatoes are tender, about 1 1/2 hours.
  • Turn the oven up to 450 degrees. Bake until most but not all of the liquid is absorbed, about 45 minutes longer. Discard the bay leaves and herbs. Serve, spooning a little of the remaining liquid over the top.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 752 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use fresh, firm whiting fillets. Whiting is a delicate fish, so it's important to use fresh fillets that are firm to the touch.
  • Season the whiting fillets well. Before cooking, season the fillets with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the fish.
  • Don't overcook the whiting fillets. Whiting is a delicate fish, so it's important to not overcook it. Cook the fillets until they are just opaque in the center, about 3-4 minutes per side.
  • Use a flavorful braising liquid. The braising liquid is an important part of this dish, so make sure to use a flavorful liquid. A good option is a mixture of white wine, chicken broth, and herbs.
  • Add vegetables to the braising liquid. Vegetables such as carrots, celery, and onions can be added to the braising liquid to add flavor and nutrition to the dish.
  • Serve the whiting fillets with a variety of sides. Whiting is a versatile fish that can be served with a variety of sides. Some popular options include roasted potatoes, steamed vegetables, or rice.

Conclusion:

Braised whiting with potatoes is a classic dish that is both simple to make and delicious to eat. By following the tips in this article, you can create a braised whiting dish that is sure to impress your family and friends. This dish is perfect for a weeknight meal or a special occasion.

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