BRAISED FISH RECIPE 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

HEALTHY BRAISED FISH RECIPE | EAT SMARTER USA

Healthy Braised Fish recipe | Eat Smarter USA image

The Healthy Braised Fish recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 55 minutes

Yield 4

Number Of Ingredients 10

Ingredients

3 cups new potatoes
3 cups gluten-free vegetable stock
4 skinless Cod pin-bones (approx. 175 g \| 6 oz each)
1.5 tablespoons olive oil
1 small onion
1 clove garlic (finely chopped)
1 small White cabbage (shredded)
1 cup English garden green pea
salt
freshly ground Black pepper

Steps:

Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender.
Meanwhile, bring the stock to a simmer in large saucepan set over a medium heat. Season the cod fillets and then gently lower into the stock.
Reduce the heat to low and cover the saucepan. Cook for 6 - 8 minutes until the cod is firm yet slightly springy to the touch.
As the cod poaches, heat the olive oil in a saute pan set over a medium heat until hot. Add the onion, garlic, cabbage, and a pinch of salt, sautéing for 5 - 6 minutes until the cabbage starts to soften.
Remove the cod from the poaching stock and keep warm, covered with foil. Add a splash of the cooking liquid to the cabbage, also adding the petit pois at the same time.
Cover the pan with a lid and cook for a further 2 - 3 minutes. Drain the potatoes when ready and leave to cool slightly before slicing and arranging on a bowl.
Season the cabbage saute to taste and divide between plates. Top with the cod and serve with the potatoes on the side.

Nutrition Facts : Calories 426.23 kcal, FatContent 7.21 g, SaturatedFatContent 1.12 g, ProteinContent 50.17 g, CarbohydrateContent 44.65 g, SugarContent 0 g, CholesterolContent 99 mg

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