Poached Cod, Portuguese Style Recipe
Summary
Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Cod package | 2 , frozen | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Lemon slices | 3 | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Butter/Margarine | 1 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Onion | 1 Large, sliced | |
| 2 small green peppers, halved, seeded and cut into strips | ||
| 2 tomatoes, cut in wedges | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Chopped parsley | ||
Directions
1. Remove fish from freezer; cut each block of fish into 3 pieces with a serrated knife.
2. Combine fish, wine, water, lemon slices, salt and pepper in a large skillet; bring to boiling; lower heat. Simmer, covered, turning pieces once, 20 minutes, or until fish flakes easily when pierced with a fork. Remove fish to heated serving dish with a slotted spoon; keep warm while preparing sauce and vegetables. Remove and discard lemon slices.
3. Reduce cooking liquid by boiling rapiaiy, uncovered, 10 minutes, until it measures 1/2 cup. Add butter or margarine; swirl skillet until but-ter is melted and sauce is slightly thickened; pour over fish.
4. In second skillet, in hot oil, saute garlic and onion, stirring often, 5 minutes; add peppers, saute 10 minutes longer, or just until vegetables are tender. Stir in tomatoes and olives; heat 2 minutes. Arrange vegetables in serving dish with fish. Sprinkle with chopped parsley. Serve with' crusty slices of French or Italian bread, if you wish.
2. Combine fish, wine, water, lemon slices, salt and pepper in a large skillet; bring to boiling; lower heat. Simmer, covered, turning pieces once, 20 minutes, or until fish flakes easily when pierced with a fork. Remove fish to heated serving dish with a slotted spoon; keep warm while preparing sauce and vegetables. Remove and discard lemon slices.
3. Reduce cooking liquid by boiling rapiaiy, uncovered, 10 minutes, until it measures 1/2 cup. Add butter or margarine; swirl skillet until but-ter is melted and sauce is slightly thickened; pour over fish.
4. In second skillet, in hot oil, saute garlic and onion, stirring often, 5 minutes; add peppers, saute 10 minutes longer, or just until vegetables are tender. Stir in tomatoes and olives; heat 2 minutes. Arrange vegetables in serving dish with fish. Sprinkle with chopped parsley. Serve with' crusty slices of French or Italian bread, if you wish.
Chef
