BRAISE FISH RECIPES

BRAISED FISH, POT-ROAST-STYLE RECIPE - NYT COOKING

Braised Fish, Pot-Roast-Style Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 1/2 to 2 pounds monkfish tail, halibut steak or fillet, or swordfish, as thick as possible and preferably in one piece
Salt and pepper
1 onion, chopped
2 thyme sprigs
1 pinch saffron, optional
3 medium carrots, cut into 1-inch chunks
1 small fennel bulb, cut into chunks
1 pound potatoes, cut into 1-inch chunks
2 tablespoons tomato paste
1 teaspoon smoked paprika (pimentón)
1/2 cup red wine
2 1/2 cups beef or chicken stock
Chopped fresh parsley for garnish.

Steps:

Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you’re using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender — about 10 minutes later — nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 11 grams, CarbohydrateContent 40 grams, FatContent 15 grams, FiberContent 7 grams, ProteinContent 45 grams, SaturatedFatContent 3 grams, SodiumContent 1472 milligrams, SugarContent 10 grams

SPICED-TOMATO-BRAISED FISH RECIPE | BON APPÉTIT

Spiced-Tomato-Braised Fish Recipe | Bon Appétit image

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Provided by Rachel Gurjar

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 lb. skinless cod, haddock, or halibut, cut into 3" pieces
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
4 Tbsp. extra-virgin olive oil, divided
1 onion, finely chopped
3 garlic cloves, finely chopped
1 3" cinnamon stick
1 Tbsp. garam masala
1 tsp. cumin seeds
½ tsp. freshly ground black pepper, plus more
1 28-oz. can tomato purée
1 tsp. sugar
4 slices sourdough bread

Steps:

Season fish with some salt. Heat 2 Tbsp. oil in a medium Dutch oven over medium. Cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add cinnamon stick, garam masala, cumin seeds, and ½ tsp. pepper; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomato purée, sugar, remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ½ cup water. Increase heat to medium-high; bring to a simmer. Reduce heat to medium, carefully add fish, and cook until fish is flaky but still firm, 8–12 minutes. Remove from heat; season with more pepper.
Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 bread slices; cook until golden brown and crisp underneath, about 5 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. oil and 2 bread slices.
Serve braised fish with fried bread.

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