Best 3 Cod En Cocotte With Tomatoes Olives Chorizo Recipes

Cod en cocotte with tomatoes, olives, and chorizo is a simple yet flavorful dish that is perfect for a weeknight meal. This recipe uses fresh ingredients and can be easily customized to your liking. The fish is cooked in a flavorful broth made with white wine, tomatoes, olives, and chorizo. This dish is sure to please everyone at the table.

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COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO

Cod en Cocotte with Tomatoes, Olives & Chorizo image

French seafood stew from the Bistronomy cookbook by Jane Sigal.

Provided by Jane Sigal

Categories Potato Bake Kid-Friendly Dinner Cod Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

Steps:

Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.

COD WITH TOMATOES, OLIVES, AND CAPERS

Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

COD WITH TOMATO & CHORIZO SAUCE

Cod With Tomato & Chorizo Sauce image

Try this quick low-fat dish when you next fancy a fish supper, ready in less time than it takes to get a takeaway. Serve with steamed green beans.

Provided by English_Rose

Categories Spanish

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 garlic clove, sliced
4 slices chorizo sausage, cut into matchsticks
1/2 teaspoon chili flakes
14 ounces chopped tomatoes
2 cod fish fillets

Steps:

Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chili and tomatoes and simmer for 10 minutes until thickened, season.
Meanwhile rub the fish with a little more oil, season and broil or steam until cooked through, about 4-6 minutes.
Serve the fish with the sauce and green beans.

Nutrition Facts : Calories 229.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 99.3, Sodium 141.5, Carbohydrate 8.6, Fiber 2.6, Sugar 5.3, Protein 43.1

Tips:

For the best flavor, use fresh, ripe tomatoes. If you can't find fresh tomatoes, you can substitute canned diced tomatoes. Just be sure to drain them well before using.
If you don't have any chorizo, you can substitute another type of cured sausage, such as pepperoni or salami. You can also use ground beef or pork, but the flavor will be different.
If you like a spicy dish, add a pinch of red pepper flakes to the sauce. You can also add a teaspoon of smoked paprika for a smoky flavor.
Serve the cod en cocotte with a side of crusty bread or rice. You can also serve it with a green salad.

Conclusion:

Cod en cocotte is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cod. With its simple ingredients and bold flavors, cod en cocotte is sure to be a hit with your family and friends.